A comforting and flavorful ramen recipe featuring jammy soy-marinated eggs, a rich chicken bone broth, savory ground chicken, and traditional ramen noodles with fresh garnishes.
1. To make the soy marinated jammy eggs, boil eggs for 7 minutes and 30 seconds and then place in an ice bath for 5 minutes; peel and place in a small bowl, cover with soy sauce, and set aside to marinate.
2. To make the broth, add the chicken bone broth, ginger, radish, garlic, scallions, and shiitake mushrooms to a pot; bring to a boil then cover and simmer for 30 minutes; strain out the veggies (save the mushrooms) and then add the miso paste, tahini, chili oil, and salt.
3. To make the chicken, sauté the ginger and garlic in a pan preheated over medium heat for 1 minute until fragrant; add the chicken and sauté until cooked through, breaking it up into small pieces with your spatula; mix in the soy sauce, chili oil, and salt.
4. To make the noodles, bring a small pot of salted water to a boil and boil noodles according to package directions; drain and transfer into bowls.
5. Ladle hot broth into the bowls with the noodles and top with the chicken, soy marinated eggs (slice in half), sliced mushrooms, and scallions; fan a piece of seaweed off the edge of the bowl (optional), drizzle with some more chili oil on top (optional), and enjoy!
