Yummy Tummy Chicken Ramen

Ingredients

• 1 cup + 2 tbsp Mirin
• 1/4 cup + 3.5 tbsp Dark soy sauce
• 1/2 cup + 3 tbsp Light soy sauce
• 6 chicken thigh fillets (no bone)
• 3 servings noodles
• 1/2 cup of frozen or canned corn
• 6 dried shiitake mushrooms, cut in halves
• 8 cloves garlic, keep whole
• 3 spring onions, chop into thirds
• 3 eggs
• 3 tsp brown sugar (light or dark)
• 6 cups chicken broth

Method

1. Boil eggs for 6.5 minutes. This will achieve a soft boiled yolk that is slightly runny, but not too much. Boil for shorter or longer if desired. While boiling, prepare a bowl of cold water filled with ice cubes. If preparing further in advance than right before dinner, you can also marinate the eggs for better flavour.
2. After boiling, place the eggs in the ice water for at least 3 minutes. This will make them easier to peel.
3. Carefully peel the eggs.
4. If marinating, whisk together 1/2 cup water, 1/4 cup dark soy sauce, 1/4 cup light soy sauce, and 2/3 cup mirin. Dark soy sauce is recommended for better flavour, but light soy can be used instead.
5. Add eggs to the mixture. Make sure the container is deep enough for eggs to at least be mostly covered by the mixture. Cover and refrigerate. I make it the night before, but you can go shorter if on a time crunch.
6. Prepare the sauce for the chicken. If making ahead of time, this can act as a marinade. If not, let chicken sit in the sauce for at least 15 minutes before cooking if possible.
7. To make the marinade, mix together 3 whole cloves of garlic, 2 tbsp mirin, 2 tbsp dark soy sauce (sub light soy sauce here as well if needed), and 3 tbsp light soy sauce.
8. Once mixed, add in chicken thighs and make sure to coat each piece well in the sauce.
9. If marinating, let the thighs sit in the sauce for at least 30 minutes.
10. Heat the oven to 220°C and prepare a baking tray with parchment paper.
11. Add thighs to tray and cook for 15 minutes.
12. While thighs are cooking, whisk together 3 tsp of brown sugar and 1.5 tbsp of soy sauce (dark or light).
13. After the 15 minutes has passed, pull out chicken thighs. Flip over each chicken thigh. Then take a pastry brush or a spoon and brush over the sugar/soy mixture. Pop the chicken thighs back in for a further 15 minutes.
14. Whilst the thighs are finishing up, prepare the noodles and broth.
15. Boil noodles according to your package instruction and set aside for later.
16. To a large pot, add 6 cups of chicken broth or make 6 cups with water and chicken bouillion. Then add the ginger slices, 5 cloves of garlic, spring onion pieces, and dried shiitake mushrooms pieces. Add 1/4 cup of light soy sauce (if substituting dark soy sauce here, halve it and add water to dilute). Add 1/3 cup mirin. Mix well.
17. Bring this to a boil and let simmer for at least 20 minutes. Stir occasionally.
18. Taste broth and adjust seasonings if you find it necessary. If satisfactory, add in the ramen eggs and corn.
19. Once chicken is done and cooled, slice into bite-sized chunks.
20. Assemble broth, noodles, and chicken. Make sure to evenly distribute the eggs. You can also strain the broth to remove the large pieces of ginger and garlic if desired.

Product used in recipe

• Obento - Mirin Seasoning