In a medium saucepan over medium heat, add the dried shiitake mushrooms and toast, stirring, for 1 minute to deepen flavor. Add 1 cup of the water, cover, and simmer 10 minutes to rehydrate. Remove mushrooms, reserve soaking liquid for broth, and slice rehydrated mushrooms if desired.

Build the broth

In a large pot, melt the butter over medium heat. Add sliced garlic and ginger and cook 1–2 minutes until fragrant but not browned. Add the chicken broth, remaining water, reserved mushroom soaking liquid (if used), soy sauce, mirin, and sesame oil. Stir to combine and bring to a gentle simmer.

Miso (optional)

If using miso paste, place it in a small bowl and ladle 1/4 cup of the hot broth into the bowl. Whisk until smooth, then stir the miso mixture back into the pot. Do not boil the broth vigorously after adding miso to preserve its flavor and probiotics.

Season

Simmer the broth gently for 10–15 minutes to allow flavors to meld. Taste and season with salt and black pepper. Keep warm over low heat while you prepare noodles and toppings.

Noodles & Proteins

Cook noodles

Bring a separate large pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (typically 2–4 minutes for fresh, 4–5 for dried) until just al dente. Drain and rinse briefly under hot tap water to remove excess starch and prevent sticking. Toss lightly with 1 tsp sesame oil to keep separate.

Soft-boiled eggs

If you don't have prepared eggs: bring a small pot of water to a gentle boil, lower in eggs with a slotted spoon, and cook for 6 minutes for jammy yolks. Transfer eggs to an ice bath 3–4 minutes, then peel and halve.

Warm protein

If using pre-cooked chicken or pork, warm slices briefly in a skillet or in the hot broth for 1–2 minutes so they're heated through before assembling bowls.

Vegetables & Toppings

Prepare vegetables

Trim and thinly slice the green onions on a bias. If using bok choy, separate leaves and blanch them in the noodle pot for 30–45 seconds until wilted. If using spinach, blanch for 15–20 seconds and drain.

Assemble bowls

Divide the noodles among 4 bowls. Ladle hot broth over the noodles (about 1 1/2 cups per bowl). Arrange warm sliced protein, halved soft-boiled eggs, blanched greens, corn, sliced shiitake (if used), and nori strips on top.

Finish and serve

Sprinkle with sliced green onions and toasted sesame seeds. Add a drizzle of chili oil if you like heat. Serve immediately while hot.