|4||chicken legs (boneless)|
|200 g||ramen noodles|
|2 l||chicken stock|
|125 ml||light soy sauce|
|20 g||soy sprouts|
|shichimi togarashi (for serving)|
Thinly slice scallions and set aside. Roughly chop most of the garlic and some ginger. Halve the leek lengthwise and slice. Add chicken stock, leek, chopped ginger and garlic, and boneless chicken legs to a large pot and bring to a boil. Boil for approx. 15 min., remove the chicken from the pot and allow to cool slightly and set aside. Add the kombu and boil the broth for another 15 min., then pass through a sieve.
For the seasoning sauce, peel and mince remaining garlic and ginger. Add soy sauce, sake, mirin, and minced garlic and ginger to a small saucepan. Heat ingredients over medium-low for approx. 5 min. Slice boiled chicken and transfer to a baking sheet. Toss with half of the warmed seasoning sauce and roast in the oven at 200°C/400 °F for approx. 8 min. Then remove and set aside.
Boil the eggs for approx. 7 min., then peel and slice in half. Cook the noodles according to the package instructions, approx. 6 min. Add some seasoning sauce into the bottom of a serving bowl. Add cooked noodles, broth, chicken, soy sprouts, half an egg, and scallions. Enjoy!