Instructions:

Start by soft-boiling your eggs. Bring a pot of water to a gentle boil and carefully lower in two large eggs. Boil them for six minutes, then transfer them straight into an ice bath. Once cooled, peel them. Cracking the bottom first and rolling them gently helps. If you want, you can marinate them in equal parts soy sauce and mirin while you prep the rest.

Next, melt two tablespoons of butter in a small pan over medium heat. Let it foam and turn golden before adding the corn. Stir for a minute or two until the kernels are warmed through and coated in that brown butter. Season with salt and transfer to a paper towel.

For the mushrooms, slice about a cup’s worth and heat sesame oil in a pan. Once hot, add the mushrooms with a pinch of salt. Let them sear without stirring for a few minutes so they develop some color. Add soy sauce and mirin, toss to coat, and cook until the mushrooms are glossy and cooked through. Set aside.

Season your chicken thighs with black garlic powder, onion powder, ground ginger, and salt. Heat a splash of oil in a pot over medium heat and sear the chicken for about three minutes per side, until mostly cooked. Remove and set aside.

Using the same pot, add a little more oil along with the sesame oil. Sauté the garlic, onion, and ginger with a small pinch of salt for two to three minutes until fragrant. Stir in the chili crisp, miso paste, and sugar, letting it cook for another minute or so.

Pour in the chicken stock, soy sauce, fish sauce, and a little more salt if needed. Let everything simmer gently for about five minutes. Slice the chicken and returnit to the broth to finish cooking.

While the broth simmers, cook your ramen noodles according to the package directions. When everything is ready, assemble your bowl.

Start with the noodles, then pour the broth over the top. Add your sliced chicken, glossy mushrooms, brown butter corn, and halved eggs. Finish with green onions, pickled chilis, and any extra toppings you like, such as nori or sesame seeds.