Miso Grilled Charcoal Chicken Ramen with homemade Shoyu Eggs

Miso Grilled Charcoal Chicken Ramen with homemade Shoyu Eggs.

Prep & Cooking Overview

  Prep time: 30 minutes (plus 4+ hours for egg & chicken marinades)

  Cook time: 75 minutes

  Servings: 2

Ingredients

1. Shoyu Eggs (Soft-Boiled)

  4-6 large eggs (cold)

  ½ cup sake or water

  ½ cup low-sodium soy sauce

  2 tbsp mirin

  1 tbsp brown sugar

  1 tbsp chili oil

  2 stalks scallions chopped 

  1 tbsp sesame seeds

  1 tsp toasted sesame oil

  1 thumb of ginger sliced thin

  1 tbsp garlic paste 

  Pinch of black pepper 

2. Miso Chicken Marinade

 ¼ cup red miso paste

¼ cup sake

2 tbsp Mirren

1 tbsp soy sauce

1 tbsp rice vinegar 

1 tbsp grated ginger

2 tbsp Garlic Paste 

1 tbsp sesame oil 

1 scotch bonnet chopped(or hot pepper of choice)

4 stalks scallion chopped

6-8 boneless chicken thighs 

3. Miso Ramen Broth & Base

  4 cups unsalted chicken stock(homemade)

  3 tbsp red miso paste

4. Ramen Bowls & Toppings

  2 portions raw frozen ramen noodles

  4–6 dried shiitake mushrooms (rehydrated, caps sliced)

  Small piece of dried seaweed (wakame or kombu, rehydrated)

  2 heads baby bok choy, halved lengthwise and steamed

  ½ cup sliced green onions

  ¼ cup coarsely chopped culantro leaves

Instructions

Step 1: Prepare the Shoyu Eggs (Make Ahead)

  Bring a small pot of water to a rolling boil. Carefully lower in the cold eggs and boil for exactly 6 minutes and 30 seconds.

  Transfer the eggs immediately to an ice bath for 5 minutes, then gently peel.

  Combine the sake, soy sauce, mirin, sugar and the other ingredients in a small container until combined. Submerge the peeled eggs, cover, and refrigerate for at least 4 hours (preferably overnight).

Step 2: Marinate the Chicken

  Whisk together the ingredients for the marinade in a bowl until smooth.

  Trim excess fat from the chicken thighs and coat them thoroughly in the marinade.

  Cover and chill in the refrigerator for at least 2 to 4 hours.

Step 3: Rehydrate & Prep Vegetables

  Place dried shiitake mushrooms and dried seaweed in separate bowls of hot water for 20 minutes to rehydrate.

  Remove mushrooms, squeeze out excess liquid, discard stems, and slice the caps. Drain the seaweed and set aside.

  Steam the halved baby bok choy for 3–4 minutes until tender-crisp and bright green. Set aside. 

Step 4: Fire Up the Charcoal & Grill the Chicken

  Set up your charcoal grill for direct high-heat cooking.

  Wipe excess thick marinade off the chicken thighs so it doesn't scorch instantly over the coals.

  Grill the chicken over direct heat for about 4–5 minutes per side until you get a deep, charred crust and the internal temperature reaches 175°F.

  Transfer to a cutting board, let rest for 5 minutes, then slice thinly against the grain.

Step 5: Cook Noodles & Assemble Bowls

  Bring a separate pot of unsalted water to a rapid boil. Drop in the raw frozen ramen noodles and cook for 1 to 2 minutes (or according to package instructions) until just al dente. Drain well.

Add 1½ tbsp miso paste into your large bowl and label in about 3 cups of your chicken stock. Whisk together until the paste is dissolved and you have your miso Ramen broth.

  Divide the hot noodles between the bowls.

  Arrange the sliced grilled charcoal chicken, steamed bok choy, rehydrated shiitake slices, and rehydrated seaweed on top.

  Slice the shoyu eggs in half and place in the bowl.

  Garnish generously with fresh green onions and chopped cilantro leaves. Drizzle with chili oil as desired. 

Serve immediately.