Winter Survival with Homemade Ramen

Winters in Boston can be downright brutal, but on the bright side, all that time stuck indoors creates time for cooking! When I was living in New York, a bowl of ramen from Ippudo could take me to my happy place – however, there are slim pickings for decent ramen here in the Cambridge area. With this recipe, my kitchen becomes the closest ramen-ya that satisfies my cravings for that perfectly balanced salty, umami dashi and springy noodles with all my favorite toppings.

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(makes 2 large bowls of ramen for slurping on winter nights)

1 package Sun Noodle Kaedama

2 organic eggs

4-5 bunches baby bok choy, washed & roughly chopped

1 package enoki mushrooms, cleaned with roots discarded

2 whole chicken thighs

2 scallions, chopped, white & green parts separate

2 tbsp. white miso

4 cups chicken broth (homemade)

1 tbsp. mirin

1 tbsp. organic soy sauce

1 piece ginger (~1 inch), peeled & minced

Toasted sesame oil, togarashi & furikake (to taste)

1. Cook the chicken under a brick: Dry the chicken thoroughly and season with salt & pepper. Heat 2 tsp. olive oil in a pan, place chicken in fry pan skin down and cover with foil. Press down with a heavy pot (cast iron works well here), cook for 15 minutes (or until skin is crispy). Flip the chicken over, cook the same way for another 5 minutes until cooked through. Remove from pan and set aside. When cool enough to handle, slice the chicken.

2. Stir fry the bok choy: Heat another 1-2 tsp. oil with the remaining ginger until sizzling. Add bok choy and stir fry until wilted.

3. Prepare the dashi: Mix broth, miso, mirin, soy sauce and half of the ginger together in large pot. Heat to boiling, then keep at a very low simmer.

4. Soft boil the eggs: Place raw eggs directly into pot of boiling water for exactly 6 minutes. Remove and immediately run under cold water. Set aside, peel once cooled and slice in half.

5. Cook the noodles: Place noodles into a pot of boiling water for exactly 90 seconds. Drain and rinse with warm water.

6. Assemble everything together and dig in! In each bowl: heap a bundle of cooked noodles, sliced chicken, enoki mushrooms, scoop of bok choy, and two halves of the soft boiled egg. Ladle enough dashi into your bowl to fill. Top with a drizzle of sesame oil, and season with chopped green scallions, togarashi, and furikake to taste!

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