Miso Grilled Charcoal Chicken Ramen with homemade Shoyu Eggs

A rich miso ramen topped with smoky charcoal grilled chicken, homemade Shoyu eggs, shiitake mushrooms, bok choy, seaweed, and fresh green onions

Yield: 2 servings
Prep Time: 30 minutes plus 4 hrs marinating
Cook Time: 75 minutes
Special Equipment: charcoal grill

Ingredients

• 4 to 6 large eggs, cold

• ½ cup sake or water

• ½ cup low sodium soy sauce

• 2 Tbsp mirin

• 1 Tbsp brown sugar

• 1 Tbsp chili oil

• 2 scallions, chopped

• 1 Tbsp sesame seeds

• 1 tsp toasted sesame oil

• 1 thumb fresh ginger, thinly sliced

• 1 Tbsp garlic paste

• Pinch of black pepper

  Miso Chicken Marinade:

• ¼ cup red miso paste

• ¼ cup sake

• 2 Tbsp mirin

• 1 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1 Tbsp grated ginger

• 2 Tbsp garlic paste

• 1 Tbsp sesame oil

• 1 Scotch bonnet, chopped, or hot pepper of choice

• 4 scallions, chopped

• 6 to 8 boneless chicken thighs

  Miso Ramen Broth:

• 4 cups unsalted chicken stock

• 3 Tbsp red miso paste

• Ramen & Toppings

• 2 portions raw frozen ramen noodles

• 4 to 6 dried shiitake mushrooms

• Small piece dried seaweed, wakame or kombu

• 2 heads baby bok choy, halved lengthwise

• ½ cup sliced green onions

• ¼ cup coarsely chopped cilantro leaves

• Chili oil, as desired

Directions

1. Bring a small pot of water to a boil and carefully add the cold eggs. Soft boil, then immediately transfer to an ice bath for 5 minutes and peel. Combine the sake, soy sauce, mirin, brown sugar, chili oil, scallions, sesame seeds, sesame oil, ginger, garlic paste, and black pepper. Submerge the eggs, cover, and refrigerate for at least 4 hours or overnight.

2. Whisk together all of the chicken marinade ingredients until smooth. Trim excess fat from the chicken thighs and coat thoroughly in the marinade. Cover and refrigerate for 2 to 4 hours.

3. Soak the dried shiitake mushrooms and seaweed separately in hot water for 20 minutes. Squeeze excess liquid from the mushrooms, discard the stems, and slice the caps. Drain the seaweed. Steam the bok choy for 3 to 4 minutes until tender crisp and bright green.

4. Prepare a charcoal grill for direct high heat. Wipe excess thick marinade from the chicken and grill for 4 to 5 minutes per side until deeply charred and the internal temperature reaches 175°F. Rest for 5 minutes, then slice thinly against the grain.

5. Bring a separate pot of unsalted water to a rapid boil. Cook the ramen noodles for 1 to 2 minutes or according to package directions until just al dente, then drain. Add 1½ tablespoons miso paste to each serving bowl and whisk in about 2 cups hot chicken stock until dissolved.

6. Divide the noodles between the bowls. Top with sliced charcoal chicken, bok choy, shiitake mushrooms, seaweed, and halved Shoyu eggs. Finish with green onions, cilantro, and chili oil and serve immediately.