Tonkotsu-style depth in 25 minutes — chicken broth + miso + soy = umami-deep ramen with soft-boiled eggs, scallions and chili oil. One pot, restaurant payoff.
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Bring water to boil. Add eggs, cook exactly 6.5 minutes for soft-boiled. Transfer to ice water.
Meanwhile, heat 1 tbsp sesame oil in a large pot. Brown chicken slices 4 minutes.
Push chicken aside, add remaining oil, garlic and ginger. Cook 60 seconds until fragrant.
Stir in miso paste — toast 30 seconds.
Add soy sauce, mirin, broth and water. Bring to gentle boil.
Add ramen noodles — cook per package (typically 2-3 min for fresh, 4 min for instant).
In the last minute, stir in spinach until wilted.
Peel eggs and halve. Ladle ramen into bowls, top with eggs, spring onion, nori, chili oil and sesame seeds.
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