Wagamama Ramen (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Prepare the soft-boiled eggs first. Fill a medium saucepan with water and bring to a rolling boil. Gently lower eggs into the boiling water and cook for exactly 6½ minutes. Transfer immediately to an ice bath and let cool for 5 minutes, until easy to handle. Peel the eggs carefully and place in a small bowl with 2 tablespoons each of soy sauce and mirin. Turn occasionally and marinate for at least 2 hours (or up to overnight in the refrigerator).
2. 2Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute. Add minced garlic and grated ginger, stirring constantly until fragrant and lightly golden, about 45 seconds. Watch carefully to prevent burning.
3. 3Pour in chicken stock and bring to a gentle simmer. Add chicken thighs and poach gently until cooked through and tender, about 15-18 minutes. Remove chicken from broth and set aside on a cutting board to rest for 5 minutes, then slice into bite-sized pieces.
4. 4Whisk miso paste into the simmering broth until completely dissolved and smooth. Add soy sauce, mirin, and sake, stirring to combine. Taste and adjust seasoning if needed. Keep broth at a gentle simmer, just below boiling, to maintain delicate flavors.
5. 5Heat a large skillet over medium-high heat with a splash of water. Add sliced mushrooms and sauté until tender and slightly caramelized, about 4-5 minutes. Remove and set aside. In the same skillet, add bok choy halves cut-side down and cook until slightly charred and tender-crisp, about 3 minutes. Set aside with mushrooms.
6. 6Bring a separate large pot of water to a rolling boil for the noodles. Cook ramen noodles according to package directions until al dente, typically 3-4 minutes for fresh noodles. Drain immediately and rinse briefly under warm water to remove excess starch and prevent clumping.
7. 7Assemble each bowl by dividing noodles between two large ramen bowls. Ladle hot broth over the noodles, ensuring plenty of liquid. Arrange sliced chicken, sautéed mushrooms, and bok choy attractively on top of the noodles. Halve the marinated eggs lengthwise and place cut-side up in the center. Scatter sliced scallions over the entire bowl, focusing green parts on top for color. Add torn nori sheets to one side. Drizzle chili oil over the broth for a spicy finish.
8. 8Serve immediately while steaming hot, with extra chili oil and soy sauce on the side for diners to adjust to their preference.