In a large pot, bring the chicken stock up to a simmer on MED heat.
Turn off the heat. Add Oishii Instant Ramen Blend, soy sauce, mirin and sesame oil to the stock. Stir to combine.
Fill a second large pot with water and bring to a boil. Add the noodles and cook according to the instructions on the package. Once cooked, quickly drain and portion out into each serving bowl.
To make the miso grilled chicken
Preheat the oven to 180°C with the grill on.
Brush the chicken thighs with oil and rub the Kosher Salt and Oishii Instant Ramen Blend onto the chicken evenly.Place the chicken onto a baking tray, skin side up. Place the tray into the oven and cook for 8 minutes. Once cooked, turn the thighs over and cook for a further 10 minutes.
Turn the chicken thighs back to skin-side up to crisp up the chicken skin for a further 2 minutes.
Remove from the oven and sprinkle Shichimi Togarashi (if using) onto the chicken thighs.Allow to rest for 5 minutes before cutting.
To serve
Spoon the hot broth into each bowl over the noodles. Cut the chicken thighs into 1cm strips. Divide your chicken evenly and place into each bowl of ramen broth with Soy Eggs and Miso Butter Corn. Add any other toppings you might like – we recommend spring onions, julienned carrots, nori and enoki mushrooms. Sprinkle Shichimi Togarashi over for a little extra heat. Serve immediately.
