Satisfy your ramen cravings with this delicious Savory Chicken Ramen Bowl, featuring a rich and flavorful broth, juicy marinated chicken, fresh vegetables, chewy noodles, and a soft-boiled egg. Experience authentic Japanese flavors in under an hour.
Marinate the chicken: In a small bowl, combine kosher salt, black pepper, 1 tbsp soy sauce, sake, and sugar. Rub the mixture all over the chicken breasts and let it marinate for 30 minutes in the refrigerator.
Preheat the oven to 375℉. Melt the butter in a large oven-safe skillet over medium heat. Add the marinated chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.
Heat the sesame oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the remaining soy sauce and mirin, stir to combine, and cook for another minute. Add the chicken stock, miso paste and whisk until completely mixed. Cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms, dashi and sea salt. Simmer gently for another 10 minutes.
Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half lengthwise. Set aside until ready to serve.
Chop the scallions and jalapeño. Slice the chicken into thin pieces. Cook the ramen noodles in boiling water for 2-3 minutes, until soft. Divide the noodles into two large bowls, add the sliced chicken and ladle the ramen broth into the bowls. Top with fresh scallions, jalapeño slices, and the soft-boiled egg.