Chicken Ramen
In Japan, ramen is typically categorized into four classes: shio (salt), shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork). In this dish, as in all shoyu ramens, it’s the tare seasoning, with its soy sauce base, that gives the soup its deeply satisfying umami oomph.
Yield: All recipes serve 2 people
Chef Notes: Maybe something about ramen noodles and how quickly they cook? Or a tip on making extra seven-minute eggs to have on hand?
Components
Chicken Broth
Shredded Chicken
Seven-Minute Egg
Tare
Baby Bok Choi
Sesame Seed & Sliced Scallion Greens
Mise
Char onion, ginger, and scallion whites over an open flame or under the broiler until blackened
In a large pot, cover the chicken with water and bring to a simmer, skimming foam. Add charred aromatics, 2 T fish sauce, 2 t salt, and 1 t sugar. Simmer gently for 45–60 minutes until chicken is cooked through and broth is fragrant. Remove the chicken from the both and set aside to cool slightly.
Once chicken is cool enough to handle, shred the meat from the carcass and set aside
Strain the broth for clarity and return to the pot
Bring a pot of water to a boil. Add 2 eggs all at once and immediately start a 7-minute timer
Make an ice bath and keep nearby
When the timer goes off, scoop out the eggs and place them into the ice bath
Once cool, peel the eggs and cut into halves
Prep the Tare Mixture & Baby Bok Choi
Whisk TK soy sauce, TK sake, and TK mirin together in a small bowl
Slice baby bok choi through root end into wedges
Season Broth & Cook Ramen Noodles
Add the tare, baby bok choi, and ramen noodles to the strained broth. Bring broth almost to a boil and simmer for 2-3 minutes, until noodles and bok choi are tender
Finish
Layer noodles, bok choi, shredded chicken, and seven-minute egg into each bowl
Ladle hot broth into each bowl
Garnish with toasted sesame seed and sliced scallion greens