Ramen

Ingredients

1.5lb boneless skinless chicken thighs

8oz shiitake mushrooms

1.5t vegetable Better than Bouillon

1.5t chicken Better than Bouillon

3T soy sauce (low sodium)

2T rice vinegar

2-4 scallions

1 bunch baby bok choy

2T minced ginger

1T minced garlic

1 package fresh ramen (11oz)

3T white miso paste

4 softboiled eggs

1T garlic chili paste

Directions

1. Clean veggies, slice mushrooms, slice and separate scallions, quarter bok choy longways

2. Softboil eggs: add to cold pot in just enough water to cover. Gently bring to boil, 6 minutes, then remove into cold water. Peel and slice when ready to serve.

3. In biggest pot, cook chicken thighs on medium high in 2T neutral oil. Remove and set in bowl - keep fat

4. Add mushrooms, cook down in fond as desired (we started with ~4 min). Add scallion whites, ginger and cook ~2 more min. Stir in garlic, cook ~30s more.

5. Add 5 cups hot water, bouillon, soy sauce, rice vinegar, miso paste, chili paste, and excess chicken fat. Simmer ~10 minutes. Taste often and adjust!

6. Add bok choy, then noodles (reserve 1/2 for leftovers!) for ~30s. Top and serve.