Chicken Ramen

Step 1

In a bowl, combine chicken thighs with mirin, dark soy sauce, light soy sauce, and white pepper. Mix and let marinate for at least 1 hour; bake for 15 minutes at 400F or until the chicken reaches 165F internal. Slice and set aside.

Step 2

In a pot, add 6 cups of Kettle & Fire Chicken Broth along with garlic, ginger, scallion and white pepper. Simmer on medium heat for 20 minutes.

Step 3

In a noodle bowl, add light soy sauce, vegetable oil, sugar, msg, and salt to taste. Pour hot broth directly into the bowl.

Step 4

Cook your ramen noodles in water according to desired doneness. Once cooked, drain well and add to your noodle bowl with broth. Top with your marinated chicken, soft boiled egg, fish cake, scallions, nori, sesame seeds and togarashi seasoning. Enjoy!