Japanese soy sauce chicken ramen

Steps

1. 1

   Bring a saucepan of water to a gentle simmer, cook the eggs for 6 minutes 30 seconds, then chill in ice water. Peel and set aside.

2. 2

   In a large pot, sear the chicken skin-side down until lightly golden. Add the sliced garlic and ginger, then pour in the stock, soy sauce, and mirin. Simmer for 25 minutes.

3. 3

   Remove the chicken, slice it thinly, and keep the broth over low heat. Taste and adjust with a little extra soy sauce if needed; the broth should taste clean, savory, and deeply umami.

4. 4

   Blanch the bok choy for 1 to 2 minutes in salted boiling water. Cook the ramen noodles according to the package directions, then drain well.

5. 5

   Divide the noodles among four bowls. Ladle over the hot broth, then top with chicken, halved eggs, bok choy, sliced scallions, and strips of nori. Serve immediately.