Ramen Teriyaki

Make sure you have your teriyaki protein ready to be added to the final topping of your Ramen bowls. A recipe for chicken can be found here.

1. Separate bok-choy leaves (max 25 cm), keeping roots aside.
2. Finely slice scallions into rings; keep roots aside.
3. In a pot, combine bok-choy roots, scallion roots, and 2 slices of ginger with 1.5 L water.
4. Add the chicken carcass and bring to a boil.
5. Once boiling, season with salt and add shiitake mushrooms. Cook for 2 minutes.
6. Remove mushrooms and sear them in a hot pan for up to 5 minutes until slightly crisp.

1. Boil eggs for 6 minutes and 30 seconds.
2. Transfer immediately to cold water for 2 minutes to stop cooking.
3. Dissolve sugar in soy sauce over low heat, then remove from heat.
4. Add peeled eggs and marinate for about 10 minutes, turning occasionally.

1. Cook ramen noodles in salted water according to package instructions, then cool under water.
2. Blanch bok-choy leaves for 1–2 minutes, then chill in cold water.

1. Place butter, miso paste, and soy sauce in a bowl.
2. Gradually add hot broth, emulsifying to dissolve and build body.
3. Add noodles and mix gently into a nest.
4. Arrange bok-choy on the side.
5. Add sliced teriyaki chicken, bean sprouts, scallions, shiitake mushrooms, and halved marinated eggs.
6. Finish with a few drops of sesame oil.