Instructions

1. Bring a small saucepan of water to a boil (note: this is for the eggs – you’ll get back to these in step 4).
2. Meanwhile, heat oil in a dutch oven or stock pot over medium heat. Add green onions, garlic, ginger and jalapeño and saute for 2-3 minutes until fragrant and bright green, stirring often.
3. Add broth + water, mirin, and tamari. Bring to a boil, then lower heat to a simmer and add mushrooms. Stir well and simmer (uncovered) for 10 minutes.
4. By now your saucepan of water for the eggs should be boiling. Add the eggs and set a timer for 6 1/2 minutes (no more, no less). When the timer goes off, transfer eggs to a small bowl filled with ice water.
5. Once your broth is done, add both packages of ramen noodles (just the noodles, not the seasoning packets) and gently breaking apart. Cook per package directions.
6. While noodles cook, gently peel the two eggs (they’ll be delicate!). Slice in half and admire the jamminess!
7. To serve: use tongs to separate the noodles between two bowls and ladle broth/vegetables over the top. Finish with one egg per bowl (two halves) along with any of the optional toppings per your preference.