Prepare the Toppings: Start by making the soft-boiled eggs. Bring a small saucepan of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes for a perfectly jammy yolk. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cool, peel and set aside. Toast your sesame seeds in a dry pan for a minute until fragrant. Slice the spring onions and nori.

Cook the Chicken: Pat the chicken thighs dry with a paper towel and season generously with salt and pepper. Heat 1 tbsp of vegetable oil in a large saucepan or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden brown and gloriously crispy. Flip and cook for another 5 minutes until cooked through. Remove the chicken to a plate and set aside.

Build the Broth Base: Reduce the heat to medium. There should be about a tablespoon of rendered chicken fat in the pan. If there's too much, pour a little out. Add the minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant, being careful not to let the garlic burn.

Simmer the Broth: Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. In a small bowl, whisk the miso paste and gochujang with a few tablespoons of the hot broth until smooth (this prevents lumps). Pour the miso-gochujang mixture back into the pot, along with the soy sauce and toasted sesame oil. Let the broth simmer gently for at least 10 minutes for the flavours to meld. Do not let it boil rapidly, as this can affect the flavour of the miso.

Make the Chilli-Garlic Oil (Optional): While the broth simmers, make the finishing oil. Gently heat 2 tbsp of neutral oil in a small pan over a low heat. Add the sliced garlic and cook for 2-3 minutes until it turns a pale golden colour. Remove from the heat and stir in the chilli flakes. Set aside.

Cook the Noodles: While the broth is simmering, cook your ramen noodles according to the packet instructions. I find that fresh noodles often only need 2-3 minutes. Drain them well once cooked.

Assemble the Ramen Bowls: Slice the cooked chicken thighs. Divide the cooked noodles between two deep bowls. Ladle the hot, spicy broth over the noodles. Arrange the sliced chicken on top. Slice the soft-boiled eggs in half and place them in the bowls. Garnish with the sliced spring onions, nori strips, and toasted sesame seeds. Finally, drizzle with a little of your homemade chilli-garlic oil. Serve immediately.