Ramen Shoyu with Chicken - R - Alphabet Challenge

For this R dish I wanted to once again try something I never would - ramen. This was a tough choice for me since I think R and I think rice. The ramen broth ended up being super flavorful for how simple it was to make. With the addition of the quick cooking ramen noodles this would be a great make ahead dish to assemble when ready on a busy weeknight. 

Ingredients:

Chicken Marinade:
2 Tbsp mirin
1 Tbsp dark soy sauce or Tamari, if you don't have this, you can use light soy sauce instead
2 Tbsp light soy sauce
1/4 tsp cayenne pepper
1/2 tsp brown sugar
2 garlic cloves chopped finely
4 pieces chicken thigh boneless, skinless
 
Shoyu Ramen Broth:
4 – 5 cups good quality chicken stock preferably no sodium or low sodium
4 spring onions / scallions trimmed and cut into 3 inch pieces, or just in half
4 cloves garlic, whole
2 inch piece of ginger peeled and rough diced
1 Tbsp dried chili flakes (crushed red pepper). 
1/4 cup light soy sauce
1/4 cup mirin
2 baby bella mushroom, cleaned and steam removed, roughly diced

12 oz dried ramen noodles or 4 portions (or 4 portions of fresh ramen noodles)

Ramen Toppings:
4 large eggs, soft boiled and peeled (see soft boiled egg directions at end of post)
4 spring onions / scallions finely sliced
Sliced radishes
Bean sprouts
 
Directions:

Caramelized soy chicken:
1. Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour and up to 4 hours.
 
2. Preheat the oven to 425°F and place an oven rack in the top third of your oven. Line a baking sheet with foil. Place the chicken pieces on the baking sheet and let the chicken roast for 15 minutes or until it reaches 155 degrees internal temp. Remove chicken from the oven and let rest for 10 minutes. Slice chicken thighs and set aside.
 
Ramen Broth:
1. While the chicken cooks, start the ramen broth. In a medium size pot over medium high heat add a small drizzle of olive oil. Add the scallions, garlic, ginger and mushrooms to the pan. Season with a pinch of salt and pepper and cook, stirring occasionally, until everything is slightly browned, about 3-4 minutes.

2. Add the chicken stock, chili flakes, soy sauce, and mirin to the pot. Bring to a boil and reduce the heat to low and allow the stock to simmer about 20 minutes so all of the flavors meld. Strain the stock into another pan to remove the solids. Set stock aside.
 
3. Add water to a second pot and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. Drain the noodles and divide into 4 bowls and set aside. 
 
4. Evenly divide the hot stock between the four bowls with ramen noodles. Top with sliced soy chicken, eggs, spring onions, radishes, bean sprouts and other toppings you like. If you like spice you could add a drizzle of chili oil over top. ENJOY!
 
Soft Boiled Eggs:
1. Bring a pot of water to a bowl. Add 2 Tbsp salt (to make egg easier to peel later). Gently add eggs to the pot and reduce heat so the water is at a simmer. Cook for 7 minutes for a medium set egg that is still a little runny. Remove the eggs to an ice bath and let cool for 5 minutes. Gently peel off shell and set aside.