7 Ingredient Restaurant Style Ramen (Amazing Recipe)

Ingredients

• 2 pieces Chicken Thighs (bone‑in, skin‑on; used for broth and rendered fat)
• 2 tablespoons Ginger Root (minced, skin left on for maximum flavor)
• 2 stalks Bok Choy Ends (ends only, added to broth and as garnish)
• 2 pieces Scallion Roots (ends only, for broth and garnish)
• 2 tablespoons Miso Paste (red or white miso works)
• 1 teaspoon Salt (for seasoning the broth)
• 4 cups Water (filtered or tap water)
• 200 grams Ramen Noodles (fresh or dried ramen noodles, about 2 servings)
• 2 pieces Eggs (large, half‑boiled for topping)

Instructions

1. Prepare Ingredients

   Debone the chicken thighs by cutting around the bone and removing it. Trim the root ends off the bok choy and scallions. Peel the ginger and mince 2 tablespoons, leaving the skin on for extra flavor.

   Time: PT10M

2. Make the Simple Broth

   In a medium saucepan combine the chicken bones, ginger pieces, bok choy ends, scallion roots, 4 cups water and 1 tsp salt. Bring to high heat, then reduce to a gentle simmer and cook for 35 minutes, skimming any foam.

   Time: PT35M

3. Render Chicken Skin for Aromatic Oil

   Season the chicken thighs on both sides with a pinch of salt. In the same large pot, place the thighs skin‑side down over medium heat. Render the fat slowly for about 10 minutes, then flip and cook another 5 minutes until both sides are crispy.

   Time: PT15M

4. Create Ginger‑Infused Oil

   Add the minced ginger to the rendered fat in the pot. Cook over medium‑low heat, stirring, until the ginger turns golden brown but does not burn, about 5 minutes.

   Time: PT5M

5. Caramelize Miso

   Stir in 2 tablespoons of miso paste to the ginger‑oil mixture. Cook, stirring constantly, for 2 minutes until the miso darkens slightly and becomes fragrant.

   Time: PT2M

6. Emulsify the Broth

   Slowly drizzle the hot broth from step 2 into the miso‑ginger mixture while whisking continuously. Continue for about 5 minutes until the broth fully incorporates and the soup looks creamy.

   Time: PT5M

7. Cook Noodles and Toppings

   Bring a separate pot of water to a rolling boil. Gently lower the eggs and set a timer for 6 minutes for half‑boiled eggs. After the eggs, add the bok choy ends and blanch for 1–1.5 minutes, then remove. Finally, add the ramen noodles and cook according to package (about 3 minutes) until al dente.

   Time: PT10M

8. Assemble the Ramen Bowls

   Divide the cooked noodles between two bowls. Ladle the hot miso‑ginger broth over the noodles. Top each bowl with a halved egg, blanched bok choy, thinly sliced scallion roots, crispy chicken skin, and the browned ginger pieces.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

2g