Chicken Karaage Ramen Recipe

Prepare the Broth

In a large pot, combine pork bones, garlic, ginger, and enough water to cover the bones. Bring to a boil, then reduce heat and simmer for 2 hours. Add soy sauce and mirin, and simmer for an additional 30 minutes.

Cook the Ramen Noodles

In a separate pot, boil water and cook ramen noodles according to package instructions. Drain and set aside.

Make the Chicken Karaage

Cut chicken thighs into bite-sized pieces. Marinate in soy sauce, sesame oil, and garlic for at least 30 minutes. Coat chicken pieces in cornstarch, then heat vegetable oil in a deep pan and fry chicken until golden brown and cooked through. Drain on paper towels.

Prepare the Eggs

Boil eggs for 6-7 minutes for soft-boiled. Remove from hot water and place in ice water to stop cooking. Once cool, peel and marinate in a mixture of soy sauce and mirin for 30 minutes.

Assemble the Ramen Bowl

In a bowl, place a serving of ramen noodles, ladle the hot pork and chicken broth over the noodles, top with chicken karaage, shredded cabbage, pickled red ginger, sliced scallions, and a soy-marinated egg cut in half. Garnish with lemon wedges and a sprinkle of togarashi.