A steaming bowl of homemade ramen starts with chicken thighs and drumsticks seared until deep golden, then simmered low and slow with ginger, garlic, and scallions into a rich, fragrant broth. That broth gets rounded out with a savory, umami-packed sauce built from mirin, sake, and a touch of toasted sesame oil, giving every sip real depth. Soft-cooked eggs are marinated until the whites turn lightly bronzed and the yolks stay jammy, then halved into the bowl alongside tender shredded chicken and springy noodles. Finish it off with sliced scallions, a sprinkle of sesame seeds, and a drizzle of chili oil for a bowl that tastes every bit like the real thing. It's a comforting, restaurant-style ramen that fits neatly into a gluten free kitchen without skipping any of the flavor payoff.
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Heat the neutral oil in a large stockpot over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4ā5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes.
Add the 10 cups cold water, halved scallions, ginger coins, and smashed garlic to the pot. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam or fat that rises to the surface during the first 10 minutes.
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