Creamy Miso Ramen with Soy Glazed Chicken

In a bowl, toss the chicken thighs with soy sauce, garlic powder, paprika, and black pepper. Set aside to lightly marinade while you work on chopping and gathering the remaining ingredients. I try to give it 10-15 minutes.
Cook in a skillet over medium heat until fully cooked through and lightly caramelized on the outside. Being careful not to let it burn on the bottom. Remove from heat and let rest before slicing.
In the same pot, heat a drizzle of avocado oil over medium heat. Add the diced shallot and the white parts of the green onions. Cook for 2–3 minutes until softened.
Stir in the ginger and garlic and cook for about 1 minute until fragrant. Add the miso paste and stir until it melts into the mixture.
Pour in the chicken stock, then add the sugar and rice vinegar. Stir well and let it gently simmer for 5–10 minutes. Prepare the ramen noodles, drain, and be ready to add.
Reduce the heat to low and stir in the noodles. Let it warm through, then shut off the heat and add the half and half. Half and half curdles easily, so be sure it is not on heat or boiling anymore.
Divide the broth into bowls. Top with sliced chicken, ramen eggs, corn, chili crisp, and the green parts of the green onions.

Chicken thighs stay juicier and more flavorful than chicken breast in this recipe.
White or yellow miso works best since it’s milder and slightly sweet.
The sugar balances the saltiness—it won’t make the broth sweet.
For more heat, add chili crisp/oil when serving.
The broth should not boil after adding the half and half to keep it smooth.

Servings: 3