Jay's Chicken Miso Ramen

4 chicken thighs, boneless and skinless
1 carton (quart) of chicken broth
white miso paste
red miso paste
Siracha
freshly grated ginger, about 1/4 cup or 1 large ginger root
sake or white wine for deglazing
ramen noodles
1 corn on the cob, uncooked
jammy eggs
green onion, including the whites
sheet of nori seaweed

Directions:
Brown chicken thighs in avocado oil.
Remove thighs, in same pot:
Add whites of green onion, sauté
Add freshly grated ginger
Deglaze with 1/4 cup sake
Add 2 tbsp of white miso paste, 1 tbsp or red miso paste
Add carton of chicken broth
Add 1-2 tbsp sriracha
Bring to boil.

Boil ramen noodles according to directions.

Boil eggs for 6.5 mins or air fry at 270 for 10 mins for jammy eggs
Shave ear of corn for garnish,
Slices green onion for garnish,
Add 1/4 sheet of Nori seaweed for umami.