Buckwheat Ramen Soup

Ingredients

• 2 skin-on chicken thighs
• 1/4 inch piece of ginger, thinly sliced
• 4–6 dried shiitake mushrooms
• 4 cups chicken stock
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon white miso paste
• 2 green onions, thinly sliced (white and green parts separated)
• 2 blocks instant buckwheat ramen noodles
• 1 soft-boiled egg, halved
• 1–2 tablespoons flaxseed oil
• Salt and pepper, to taste

Instructions

1. Prepare the Chicken:

   • Heat a large pot over medium heat. Add the chicken thighs, skin-side down, and cook for 5–6 minutes until the skin is golden and crispy. Flip and cook for another 4–5 minutes. Remove the chicken and set aside.

2. Sauté the Aromatics:

   • In the same pot, add the sliced ginger and the white parts of the green onions. Sauté for 1–2 minutes until fragrant.

3. Build the Broth:

   • Add the chicken stock, dried shiitake mushrooms, soy sauce, and fish sauce to the pot. Stir to combine.
   • Return the chicken thighs to the pot. Bring the broth to a boil, then reduce to a simmer. Cover and cook for 20 minutes, allowing the flavors to meld.

4. Finish the Broth:

   • Remove the chicken thighs from the pot. Let them cool slightly, then shred the meat and discard the skin and bones.
   • In a small bowl, whisk the white miso paste with a ladle of hot broth until dissolved. Stir the miso mixture back into the pot. Adjust seasoning with salt and pepper to taste.

5. Cook the Noodles:

   • Bring the broth back to a gentle boil and add the ramen noodles. Cook for 3–4 minutes, or according to package instructions, until tender.

6. Assemble the Ramen:

   • Divide the cooked noodles and shredded chicken among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets some mushrooms.
   • Top with halved soft-boiled egg and sprinkle with the green onion tops. Drizzle flaxseed oil over each bowl for added richness.

7. Serve:

   • Serve immediately with optional garnishes like sesame seeds, chili flakes, or extra soy sauce.