2 chicken breasts
1 tbsp butter
2 tsp sesame oil
2 tsp minced ginger (about half as much as the garlic)
3 cloves minced garlic
3 tbsp soy sauce
2 tbsp mirin
1 package mushrooms, sliced
4 cups chicken stock
1/2 cup sliced scallions
2 eggs
6oz ramen noodles
Jalapeño for garnish, if desired

Preheat oven to 375.

1. Chicken. Pat chicken dry, season with salt and pepper. Sear until browned, 5-7 minutes, then flip and cook 4-5 minutes. Roast in oven until done. Slice into thin strips.

2. Broth. Heat sesame oil in large pan over medium heat. Add garlic and ginger, cook for a few minutes until softened. Add soy sauce and mirin, stir to combine, cook for a minute. Add stock, cover, and boil. Let simmer uncovered for 5 minutes, then add mushrooms. Simmer for 10 minutes, then season to taste.

3. Eggs. Boil water, simmer eggs direct from fridge for 8.5 minutes. Dunk in ice water, peel away shell, and set aside.

4. Chop scallions and jalapeno.

5. Cook noodles in egg water until soft.

6. Assemble and serve, scallions, egg, and jalapeño on top.

Notes: ground ginger may be a good substitute.