6 dried shitake mushrooms
1 tbsp vegetable oil
500g (1 lb) chicken thigh fillets
4cm piece ginger, sliced
2 garlic cloves, sliced
6 cups chicken stock
2 tbsp soy sauce
2 tbsp mirin
2 tbsp miso paste
1 tbsp butter
12 frozen gyoza
400g (14 oz) cooked ramen noodles
2 soft boiled eggs, halved, to serve
¼ cup sliced spring onion (scallions)
Place the dried mushrooms in a bowl and cover with ½ cup of hot water. Allow to soak for 10 minutes or until softened. Then destem the mushrooms and slice them in half. Reserve the mushrooms and the soaking liquid for later.
Heat the vegetable oil in a large stock pot over medium-high heat. Add the chicken fillets and cook for 3-4 minutes each side or until cooked through. Transfer the chicken to a plate and set aside until ready to serve. Pour the chicken fat from the pot into a small bowl. Reserve the chicken fat for later.
Place the same pot back onto a medium-high heat and add the ginger and garlic. Cook for a minute or until fragrant. Then add the chicken stock, soy sauce, mirin, mushrooms and mushroom soaking liquid. Bring to a simmer and cook for 10 minutes. Then strain the broth and pour it into a clean saucepan. Reserve the mushrooms for serving. Heat the broth over medium-high heat. Add the miso paste (use two spoons to smoosh and help the miso paste dissolve). Keep the broth warm until ready to serve.
Heat the reserved chicken fat and the butter in a large pan over high heat. Add the gyoza and cook for 2-3 minutes or until the bottom of the gyoza are golden brown. Add ½ cup of water and cover with a lid. Steam for 3-4 minutes or until the gyoza are warmed through.
To serve, divide the noodles among serving bowls. Pour over the broth. Slice the chicken and place on top of the noodles. Top with the fried gyoza, shitake mushrooms, egg and spring onion.