- 3 cups water
- ⅓ cup julienned leek whites
- 2 ounces ramen, soba, or udon noodles*
- 1 packet Instant Ramen Bone Broth
- 1 cup bok choy leaves
- ½ pound boneless chicken thighs (about 2 small thighs)
- 2 teaspoons miso paste*
- 2 teaspoons reduced sodium soy sauce
- 1 teaspoon nori furikake seasoning* (optional)
- Drizzle of chili crisp* (optional)
*If these ingredients aren’t at your local grocery store, check your local asian food market.
Bring 4 cups of water to a boil in a medium saucepan. Wash and dry all produce. When water comes to a rolling boil, add noodles. Follow the instructions on the noodle package. When the noodles are done, drain the water and set the noodles aside for later. Save the saucepan for a later step.
Broil the chicken
Move the oven rack 6 inches from the broiler. Pat chicken thighs dry with a paper towel and season with salt and pepper. Place in a cast iron skillet or baking pan, skin side up, coat with oil, and broil on high for 6–10 minutes or until the thighs are browned and crispy. Remove cast iron from pan and flip thighs. Return to broiler for another 5–10 minutes or until the chicken registers 165º, then remove the chicken and set aside to rest.
Make the broth and combine
In the same medium saucepan from before, combine 3 cups of water, julienned leeks, Bare Bones Instant Ramen Broth, miso paste, and soy sauce. Bring to a rolling boil and then simmer. Add noodles and bok choy, cover and simmer for 5 minutes.
Ladle noodles and broth into bowls and top with sliced chicken thighs, scallion, and furikake. For a spicy kick, top with a drizzle of chili crisp.