Recipe inspiration @prohomecooks

Infused stock
4 cups chicken stock
whites of 2 green onions
root ends of 2 bok choy
1 inch ginger knob sliced

Miso broth
2 skin on chicken thighs de-boned
2 Tbsp ginger minced
3 Tbsp white miso paste
Your infused chicken stock

Topping
soft boiled eggs
green onions
your cooked chicken
blanched bok choy




Instructions
To you chicken stock add ginger, green onion and bok choy ends. You can also add the bone from your chicken thighs if desired. Simmer over low heat for about 30 minutes.

In a cold pot add chicken, skin side down and turn on the heat to medium. Begin to render the fat and once the skin is crispy, flip over and cook on the other side until golden brown and crispy. Once fully cooked, remove from pan and add ginger and cook until lightly browned. Then remove with a slotted spoon and set aside.

Next add miso paste and cook for about 2 minutes. Then slowly add your broth. Once you've added all of your stock, taste for seasoning and keep warm, but don't boil.

Bring a small pot of water to a rolling boil. Gently add 2 eggs and simmer for exactly 7 minutes. Remove and plunge into ice water to halt the cooking. In the same water add bok choy and cook for until wilted. Then remove and set aside.

Cook ramen noodles to packaged directions and strain when done.

To assemble your ramen bowl, add your miso broth, your noodles, one of your halved eggs, sliced green onions and sliced chicken. Top with a spinkle of your fried ginger.
Enjoy!