Restaurant Quality Ramen at Home

Super Simple!  Very Tasty!

Ingredients

—2 Links-Queen City Sausage Smoked Sausage or favorite. Sliced 1/4”

—2 Bone-in, skin-on, chicken thighs

—4 Cups Water

—2 Baby bok choy

—1 Stalk of scallion.  Separate the greens and whites

—1 Knob ginger root

—3 TBLS Miso

—2 PKS Ramen noodles

—2 Eggs

Directions

1. Debone the chicken and save bones for stock

2. Trim off the ends of the bok choy and onions-save

3. Slice ginger root and set aside

4. In a medium pot, add in bones, scallion, ginger, bok choy, 4 cups of water and a pinch of salt.  Simmer for about 45 minutes

5. Salt the chicken and place in a non-stick skillet, medium high.  Let the fat render.  Flip.  Let chicken get golden brown. Remove

6. Mince ginger and add to the chicken as soon as you remove the browned chicken to flavor the rendered oil.  Let the ginger caramelize.  Remove the bits and set aside.  Keep oil in pan

7. Add miso to the oiled pan.  Stir to blend and slowly add in the bone-stock water contents, minus the bones.  Bring to a boil and then simmer for 6-10 minutes

8. Separately, soft boil eggs 6 minutes.  Cook cooked eggs in cold water

9. Slice the scallions

10. Add noodles to pot to soften for about 2 minutes.  Additionally add bok choy and sausage slices. Add the chicken thighs

11. Place the ramen in 2 bowls.  Add the ginger bits, eggs, and scallions