Gourmet Ramen With Chili Butter Miso Broth

Make the jammy eggs (optional): Bring a small pot of water to a boil. Gently lower in the eggs, then lower the heat to maintain a gentle boil. Cook for 7 minutes. Move them straight into ice water for 5 minutes, then peel. Set aside.

Sear the mushrooms: Heat a large skillet over medium-high heat. Add neutral oil, then mushrooms in an even layer. Let them sit undisturbed for 2 to 3 minutes so they brown. Toss and cook 3 to 5 minutes more until deeply golden. Season with salt and pepper. Remove to a plate.

Build the broth: In a medium pot, add broth, garlic, ginger, soy sauce, mirin, and brown sugar. Bring to a simmer for 5 to 7 minutes.

Make chili butter: In the same skillet (no need to wash), melt butter over medium heat. Stir in chili crisp and gochujang (if using). Cook 30 seconds to bloom the flavor, then turn off heat. Leave it on the back burner. If it firms up later, just warm it for a few seconds before serving.

Whisk in miso the right way: Turn the broth to low. In a small bowl, whisk miso with a few spoonfuls of hot broth until smooth, then pour it back into the pot. Do not boil hard after this. Stir in toasted sesame oil.

Cook noodles in water: While the broth stays warm on low, bring a separate large pot of water to a boil. Cook ramen noodles according to package directions. Drain well. If your noodles are starch-heavy, rinse quickly under warm water to keep the broth from turning gluey.

Warm greens and protein: Add spinach or bok choy to the broth for 30 to 60 seconds until just wilted. If using chicken or pork, warm it in the broth for a minute.

Assemble bowls: Divide noodles between bowls. Ladle broth over noodles. Top with mushrooms, halved jammy egg, scallions, nori, and sesame seeds.

Finish like a pro: Spoon a little chili butter over each bowl. If your chili butter has solidified, warm it briefly until spoonable. Add a squeeze of lime. Taste, then decide if you want more soy, more chili crisp, or more salt. You are in charge here.