Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken stock
  • 3 cloves garlic, smashed
  • 2-inch piece of fresh ginger, sliced into coins
  • 1 medium yellow onion, quartered
  • 2 tbsp neutral oil
  • 1/4 cup soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 1 tbsp miso paste
  • 12 oz ramen noodles
  • 4 large eggs
  • 2 cups baby bok choy, halved
  • 4 stalks green onions, thinly sliced
  • 1/2 cup toasted sesame seeds

Instructions:

  1. Heat oil in a large pot over medium-high heat. Brown the chicken thighs skin-side down until the skin is mahogany-colored and crisp.
  2. Add the quartered onion, smashed garlic, and ginger coins to the pot. Stir for 2-3 minutes until the onion becomes translucent.
  3. Pour in the chicken stock, bring to a boil, then reduce to a low simmer. Cover and cook for 60 minutes.
  4. Remove the chicken to a plate and strain the broth through a fine-mesh strainer into a clean pot, discarding the boiled aromatics.
  5. In a small bowl, whisk together soy sauce, sesame oil, brown sugar, grated ginger, and miso paste, then stir the mixture into the hot strained broth.
  6. Boil eggs for exactly 6 minutes and 30 seconds, then immediately plunge them into an ice bath for 5 minutes before peeling.
  7. Boil ramen noodles in a separate pot according to package directions, then drain.
  8. Add baby bok choy to the simmering broth for 2 minutes until bright green but still crisp.
  9. Divide noodles into four bowls, pour over the hot broth, and top with shredded chicken, a halved jammy egg, sliced green onions, and toasted sesame seeds.