- 1
Fill a medium pot with enough water to cover eggs. Bring to a boil, then add eggs. Prepare ice bath and let eggs cook for 6 min. Once eggs are done cooking, transfer to ice bath and let rest for at least 10 min. Peel eggs and set aside.
- 2
In a medium bowl, mix together ⅓ cup soy sauce, honey, 2 cloves minced garlic, green onion, 1 tsp. sesame oil and water. Add peeled eggs and gently toss to coat eggs with marinade. Cover and refrigerate for at least 2 hours or up to overnight.
- 3
Heat 1 Tbsp. sesame oil in a large pot over medium high heat. Add 3 cloves minced garlic and ginger and cook until fragrant, about 1 to 2 min. Add mirin and 3 Tbsp. soy sauce and stir together. Cook an additional minute.
- 4
Add chicken stock and bring to a boil, then lower heat and simmer for 5 min. Add dried mushrooms and continue to simmer for an additional 10 minutes stirring occasionally.
- 5
Prepare ramen noodles according to package directions, saving flavor packets for another use. Drain.
- 6
To assemble bowls, divide noodles among four bowls. Add broth, sliced chicken and halved eggs. Top with desired garnishes and serve immediately.
