Ingredients

Spicy Chili Oil:

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1 cup chili flakes

1 tsp chopped shallot

1 tsp chopped garlic

½ tsp grated ginger

1 tsp coriander seeds

1 tsp peppercorns

1 tsp salt

1 tsp sugar

2 cups canola oil

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Soy Eggs:

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3 eggs (boiled 6 minutes 30 seconds)

1 cup soy sauce

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Miso Chicken Ramen:

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1 large shallot, finely chopped

5 cloves garlic, minced

4 spring (green) onions, thinly sliced

1 tsp grated ginger

2 boneless chicken thighs

1 tbsp teriyaki sauce (for marinating chicken)

1 heaped tsp miso paste

1.5 liters chicken stock

250ml umami broth

200g ramen noodles

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Instructions

1. Make the Spicy Chili Oil:

   Heat the canola oil in a saucepan over medium heat until it reaches about 180°C (350°F).

   In a heatproof bowl, mix the chili flakes, shallot, garlic, ginger, coriander seeds, peppercorns, salt, and sugar.

   Carefully pour the hot oil over the mixture. It will sizzle and release its aroma.

   Let the chili oil cool, then transfer to a jar for storage.

2. Prepare the Soy Eggs:

   Soft-boil the eggs (6 minutes 30 seconds), then plunge them into ice water to stop the cooking.

   Peel the eggs and submerge them in soy sauce. Let them marinate for at least 1 hour or overnight for a deeper flavor.

3. Cook the Miso Chicken:

   Marinate the chicken thighs with teriyaki and 1 tsp chopped garlic sauce for 20 minutes.

   Heat a skillet or grill pan over medium heat and cook the chicken until golden and cooked through, about 4-5 minutes per side. Set aside and slice thinly.

4. Prepare the Ramen Broth:

   In a large pot, heat a little oil and sauté the shallot, garlic, spring onions (reserve some for garnish), and ginger until fragrant.

   Add the miso paste and stir until it combines with the aromatics.

   Pour in the chicken stock and umami broth, and simmer gently for 10-15 minutes.

   Pour through a sieve to remove the aromatics.

5. Cook the Noodles:

   Boil the ramen noodles according to the package instructions. Drain and set aside.

6. Assemble the Ramen:

Divide the noodles among bowls.

Ladle the hot broth over the noodles.

Top with slices of miso chicken, halved soy eggs, and a generous drizzle of the spicy chili oil.

Garnish with reserved spring onions and serve immediately.