Oyako Miso Ramen Recipe

Blanch bones to remove impurities

Put the chicken bones in a large pot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes. Drain and discard the blanching water, rinse the bones and the pot to remove scum.

Simmer stock

Return the cleaned bones to the pot. Add 2.5 liters (or enough to cover) of fresh cold water, sliced ginger, smashed garlic, scallion whites, and dried shiitake. Add 1 tablespoon vegetable oil (this helps extract flavor). Bring to a gentle simmer over medium heat, then reduce to low. Simmer gently, uncovered or partially covered, for 2 to 3 hours, skimming any scum occasionally. For a deeper body, simmer up to 4 hours.

Strain and finish stock

After simmering, strain the broth through a fine mesh sieve into a clean pot or bowl. Press solids gently to extract liquid. Discard solids. Keep broth hot and set aside 6 to 8 cups for assembling (adjust amount if you prefer more or less soup).

Warm a small saucepan over low heat. Add mirin and sake and simmer until alcohol aroma dissipates, about 1 minute. Turn heat off and whisk in both misos, soy sauce, sesame oil and the optional hon-dashi until smooth. Taste and adjust — the tare should be slightly saltier and more concentrated than the final broth because it will be diluted. Keep warm or at room temperature.

Soft-boiled eggs (ajitsuke tamago style)

Bring a small pot of water to a gentle boil. Add 4 eggs and cook for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath with 2 tablespoons rice vinegar and cold water for 5 minutes to stop cooking and make peeling easier. Peel eggs carefully, set aside. If you want marinated eggs, combine 1/2 cup soy sauce, 1/2 cup water, 1/4 cup mirin and steep peeled eggs in the cooled mixture for 4–6 hours or overnight; otherwise use plain.

Cook chicken

Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Sear thighs skin-side down if skin-on, or just sear both sides, until golden and cooked through, about 4–6 minutes per side depending on thickness (internal temp 165°F / 74°C). Remove and let rest 5 minutes, then slice into bite-sized pieces. Reserve any pan juices.

Bring a separate large pot of water to a rolling boil for the noodles. Cook fresh ramen noodles 2–3 minutes (or follow package instructions for dried) until just tender and springy. In the last 30–45 seconds of the noodle cook, add napa cabbage and bean sprouts to blanch briefly. Drain noodles and vegetables together and divide into serving bowls.

Heat reserved broth to a simmer. For each bowl, place 1 to 1.5 tablespoons miso tare in the bottom of the bowl (adjust by taste; heavier miso = more). Ladle 2 cups (about 480 ml) of hot broth into the bowl and whisk/tip the bowl quickly to dissolve the tare into an even soup base. If using, stir in 1 tablespoon butter to make the broth richer.

Add cooked noodles and blanched vegetables into the broth. Arrange sliced chicken on top, halved soft-boiled egg(s), scallion greens, corn, and nori strips. Sprinkle toasted sesame seeds and a pinch of shichimi or a few drops of chili oil to finish. Serve immediately while hot.