Chicken Ramen with Bok Choy and Soy Eggs

Ingredients

• 3/4 cup reduced-sodium soy sauce or tamari
• 1/4 cup sake
• 2 tbsp mirin
• 1 tbsp sugar
• 4 large eggs
• 2 tbsp canola oil, divided
• 1 tbsp chopped fresh thyme
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 3 bone-in chicken leg quarters (about 2 1/4 pounds)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks with leaves, chopped
• 1 1-inch piece fresh ginger, peeled and thinly sliced
• 1 bay leaf
• 6 peppercorns
• 8 cup cold water
• 6 oz somen, udon or ramen noodles
• 2 tbsp reduced-sodium soy sauce or tamari
• 1 1/2 tbsp red or white miso paste
• 1 tsp chile-garlic sauce, or, to taste
• 1/2 tsp sesame oil, toasted or hot
• 1 tbsp canola oil
• 2 tbsp thin matchsticks peeled fresh ginger
• 8 small carrots, cut into 1-inch diagonal pieces
• 1 lb bok choy, cut into 1-inch pieces
• 4 scallions, trimmed and cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• Hot sesame oil
• 1/2 cup finely chopped fresh scallions
• 1/3 cup finely chopped fresh cilantro

Instructions

1. To prepare soy eggs: Combine soy sauce (or tamari), sake, mirin and sugar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 8 minutes. Let cool for 15 minutes. Transfer to a wide-mouthed pint jar.
2. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let the eggs stand in the hot water for 5 minutes for softer yolks or 6 minutes for firmer yolks. Drain and rinse under cold running water. Peel when cool enough to handle.
3. Add the eggs to the jar; if they aren't fully submerged, add a little more soy sauce (or tamari) to cover. Cover and refrigerate for at least 1 hour or up to 3 days.
4. To prepare chicken & stock: Combine 1 tablespoon oil, thyme, ground ginger, salt and pepper in a small bowl. Rub onto meaty side of chicken. Heat 1 tablespoon oil in a large pot over medium-high heat. Cook the chicken in 2 batches, meaty-side down, until browned, 2 to 3 minutes. Combine the chicken in the pot with onion, chopped carrots, celery, sliced ginger, bay leaf and peppercorns. Add water. Cover and bring to a boil over high heat. Reduce heat, partially cover, and simmer for 1 hour. Remove the chicken to a clean cutting board to cool; discard the skin. Shred the meat into bite-size pieces. Strain the stock; discard the solids.
5. To assemble ramen: Bring a large saucepan of water to a boil. Cook noodles in the boiling water for 1 minute less than the package directions. Drain and rinse.
6. Meanwhile, mix soy sauce (or tamari), miso, chile-garlic sauce and 1/2 teaspoon sesame oil in a small bowl into a paste. Heat canola oil and ginger matchsticks in a large pot over medium heat until sizzling. Add the paste and cook, stirring, for 30 seconds. Add carrots, bok choy and scallions and cook, stirring, for 30 seconds. Add the reserved stock; bring the soup to a boil over high heat. Remove from heat and stir in 1/4 cup cilantro.
7. Divide the noodles and chicken among 6 large shallow bowls. Ladle the soup over the top. Place half an egg in each bowl (reserve the extra egg for another use), nestling it in so the hot broth warms it up. Serve the garnishes on the side.