Chicken Shio Ramen

Instructions

1. Prepare the chicken broth
   In a large pot, combine chicken stock, chicken thighs, ginger, garlic, green onion whites, and kombu. Bring to a boil, then reduce heat to low and simmer for 2 hours, occasionally skimming any foam that rises to the surface. The broth should reduce slightly and become more flavorful.
2. Season the broth
   Remove the chicken pieces, kombu, and aromatics from the broth. Add sea salt, white pepper, and soy sauce to the broth. Taste and adjust seasoning if necessary. Keep the broth warm over low heat while preparing other components.
3. Prepare the chicken topping
   Shred the cooked chicken thighs, discarding the skin and bones. Place the shredded chicken in a small bowl and drizzle with a little of the broth to keep it moist and flavorful.
4. Cook the ramen noodles
   Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions, usually 2-3 minutes for fresh noodles. Be careful not to overcook - they should be al dente. Drain well and divide among four serving bowls.
5. Assemble the ramen bowls
   Pour the hot shio broth over the noodles in each bowl. Top each bowl with shredded chicken, half a soft-boiled egg, bean sprouts, and a piece of nori placed partially in the broth. Sprinkle with sliced green onions.
6. Serve immediately
   Serve the ramen immediately while hot. Provide chopsticks and ramen spoons. The nori will begin to soften when it touches the broth, adding texture and umami flavor to the dish.