Ramen — The Triggerfish Cookshop

Ingredients

• 4 bone-in, skin-on chicken thighs (675 g total)
• 2 small carrots, cut into 3 cm pieces
• 200 g small scallions (spring onions), cut into 3 cm pieces
• 1 2 cm piece fresh ginger, thinly sliced crosswise
• 1 teaspoon flaky sea salt
• 2 tablespoons gold sesame oil
• 2 cups (300 g) all-purpose flour
• 2 eggs, at room temperature
• 2 egg yolks, at room temperature
• Brown rice miso
• Soy sauce
• Fine sea salt
• 200 g komatsuna (Japanese mustard greens), bok choy, or spinach, blanched, squeezed, and chopped
• 3 tablespoons finely chopped scallions (spring onions)
• 3 eggs, at room temperature, boiled for 8 minutes, refreshed, peeled, and halved lengthwise
• 1 sheet nori, cut into sixths
• Rayu (chili oil), optional
• Yuzu kosho (chili paste), optional
• Seven-spice powder (shichimi togarashi), optional