A basic recipe for some spicy ramen, 100x times better than the dried noodle packets you buy at the store. Some advanced prep is required but worth it. This recipe makes enough for 4 bowls

Chicken:
3 tablespoons Shichimi Togarashi or homemade spicy ruby
1 teaspoon salt
6 boneless, skin-on chicken thighs
2 teaspoons vegetable oil (green onion oil if you got it)

Broth:
2 quarts dashi stock (bought or homemade)
3 dried shiitake mushrooms
10 fresh shiitake mushrooms, stems removed and sliced
3 teaspoons vegetable oil
1 leek, white and light green part only, sliced thin
5 cloves garlic, minced
1 1/2 cups kimchi, chopped
1 tablespoon gochujang
3 tablespoons red (aka) miso
3 tablespoons soy sauce
Salt and pepper

Toppings:
4 pieces of nori, thinly sliced
4 servings ramen noodles
6 slices bacon, cooked and chopped
4 ramen eggs (DM for recipe)
3 scallions, thinly sliced
Bean sprouts (optional)

1. Combine the Shishimi Togarashi and salt in a bowl and rub onto the chicken thighs. Let sit for 30 minutes for rub to be absorbed

2. Heat a pan with 2 teaspoons of oil over medium-high heat. Place the chicken thighs skin-side down and cook until golden brown, roughly 6-8 minutes

3. Flip and cook until the chicken is cooked fully, about 5 more minutes. Transfer to a cutting board and let them rest at least 5 minutes. Slice across the grain into strips

4. Place the Dashi stock and dried shiitake mushrooms in a saucepan. Bring to a simmer for 10 minutes. Remove the mushrooms and set the broth aside.

5. Place a large pot with 2 teaspoons of oil over medium-high heat. Add the fresh mushrooms and cook until thebedges start to crisp, about 8 minutes. Transfer mushrooms to a plate

6. To the same pot, add another teaspoin of oil and let heat. Add in thr leeks and garlic, cooking until softened, 3 minutes.

7. Add the kimchi, gochujang, red miso, and soy sauce and cook for 4 minutes. Add the dashi broth and crisped mushrooms, simmer for 10 minutes. Season with salt and pepper.

8. To serve:
Set the nori, a serving of ramen noodles, and sliced chicken and bacon along the sides of the bowl.
Add 1/4 of the broths and vegetables. Top with 2 ramen egg halves, scallions, and bean sprouts. Enjoy