Step 1

Mix sauce - Add white miso paste, sake, mirin, and gluten free soy sauce or tamari in a mixing bowl and whisk until smooth. Set aside.

Step 2

Season chicken - Pat the chicken thighs dry with a paper towel and season generously on both sides with kosher salt, pepper, and garlic powder.

Step 3

Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook undisturbed for 5-7 minutes until the fat renders and the skin turns golden. Then turn the chicken thighs over and cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.

Step 4

Simmer in sauce - Reduce the heat to low, then pour the miso sauce in the pan over the chicken, using tongs to lift the chicken and nestle it into the sauce. Be careful to not get too much of the sauce on the skin. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.

Step 5

Cut chicken - Place the chicken on a cutting board and slice into strips. Sprinkle with sesame seeds and set aside.

Step 6

While the chicken cooks, start the ramen. Boil chicken broth in a medium pot. Add the gluten-free soy sauce soup base (shoyu tare) and stir until dissolved. Turn off heat.

Step 7

Boil water in a medium pot. Drain and rinse tofu shirataki noodles thoroughly using a strainer. Add noodles and boil for 1 minute then drain.

Step 8

Transfer noodles and divide broth into soup bowls. Top with miso chicken and ramen toppings.