Homemade Ramen in Under One Hour

Place 1.5 kg chicken thighs skin side down in a large pot over medium high heat until the skin is golden and crisp.

Throw in 50g smashed ginger and 1 halved head of garlic until the room smells fragrant.

Pour in 60ml mirin, scraping the bottom with a wooden spoon to lift all the browned bits.

Add 2 Liters chicken stock, 5 dried shiitakes, and half the scallions. Simmer 30 minutes until the liquid reduces slightly.

Boil 4 large eggs for exactly 6 minutes, then immediately plunge into ice water.

In a small bowl, whisk 120ml soy sauce, 15ml rice vinegar, and 5g dashi powder.

Boil 400g fresh ramen noodles in a separate pot until they are springy but firm.

Remove the chicken and aromatics, then pour the liquid through a fine mesh sieve.

Divide the tare into 4 bowls, add the hot broth, then drop in the noodles.

Slice the chicken, peel the eggs, and finish with 15g menma, nori sheets, and 10ml chili oil.