Chicken Ramen with Bok Choy and Soy Eggs

subheading: Soy Eggs:

¾ cup reduced-sodium soy sauce or tamari

¼ cup sake

2 tablespoons mirin

1 tablespoon sugar

4 large eggs

subheading: Chicken & Stock:

2 tablespoons canola oil, divided

1 tablespoon chopped fresh thyme

½ teaspoon ground ginger

¼ teaspoon salt

¼ teaspoon ground pepper

3 bone-in chicken leg quarters (about 2 ¼ pounds)

1 large onion, chopped

2 carrots, chopped

2 celery stalks with leaves, chopped

1 (1 inch) piece fresh ginger, peeled and thinly sliced

1 bay leaf

6 peppercorns

8 cups cold water

subheading: Ramen:

6 ounces somen, udon or ramen noodles

2 tablespoons reduced-sodium soy sauce or tamari

1 ½ tablespoons red or white miso paste

1 teaspoon chile-garlic sauce, or to taste

½ teaspoon sesame oil, toasted or hot

1 tablespoon canola oil

2 tablespoons thin matchsticks peeled fresh ginger

8 small carrots, cut into 1-inch diagonal pieces

1 pound bok choy, cut into 1-inch pieces

4 scallions, trimmed and cut into 1-inch pieces

¼ cup chopped fresh cilantro

subheading: Garnishes:

Hot sesame oil

½ cup finely chopped fresh scallions

⅓ cup finely chopped fresh cilantro

Directions at eatingwell.com

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