Step 1

In a bowl, combine the marinade ingredients (soy sauce, mirin, and sugar) and stir until the sugar has dissolved.

Step 2

Remove any fat from the chicken thighs with scissors or a sharp knife.

Step 3

Add 2 chicken thighs to the marinade, cover and refrigerate for at least 30 minutes (ideally overnight).

Step 4

Place a pan on a medium heat and add half of the neutral oil. Add the chicken thighs when the oil is hot and fry for a few minutes on each side until brown.

Step 5

Increase the heat, pour in the rest of the marinade, and leave the chicken to simmer in the marinade, until cooked through. At this point the marinade will have reduced to form a sticky glaze.

Step 6

Remove the chicken from the pan when done, place onto a board and slice each thigh into 1/3 inch/1cm thick pieces.

Step 7

Place a Dutch oven or large pan on a medium heat and add the remaining oil.

Step 8

Add the minced ginger, garlic and scallions/spring onion and fry for a minute or two until fragrant.

Step 9

Then add the miso paste, tahini, sesame oil, soy sauce, chilli oil and sugar and stir until incorporated.

Step 10

Pour on the chicken stock and allow to simmer for 10 minutes.

Step 11

Meanwhile, cook the ramen noodles according to packet instructions (plan to have them ready for when the ramen is ready to be assembled). Drain them while they are still slightly underdone. They will cook a little more when you add them to the broth.

Step 12

Add a portion of cooked ramen noodles to each bowl and pour on the hot broth.

Step 13

Top each bowl with the cooked chicken, corn, soft boiled eggs and sliced scallions/spring onion. Serve immediately.