Rachael's Chicken Ramen Bowls

• 1 rotisserie chicken
• 2 tablespoons neutral oil, such as peanut, safflower or canola
• ½ pound maitake/hen-of-the-woods mushrooms, pulled into thin pieces, or shiitake caps, thinly sliced
• 1 ½ inches ginger root, peeled and sliced into matchsticks
• 1 carrot, peeled and grated or sliced into matchsticks
• 1 large bunch scallions, thinly sliced on bias, white and greens separated
• 4 cloves garlic thinly sliced
• 3 tablespoons mirin
• About ⅓ cup low-sodium soy sauce
• 2 tablespoons white or yellow miso
• 2 teaspoons toasted sesame oil, plus more for drizzling
• 6 cups chicken bone broth or stock
• 1 tablespoons Sriracha sauce
• 1 bunch medium spinach, stemmed and coarsely chopped
• 4 eggs
• 8 ounces ramen noodles

To Serve:

• Cilantro leaves or thinly sliced shiso
• Radish matchsticks
• Thinly sliced jalapeño peppers or fresh red chili peppers

Remove skin from chicken and cut meat way from bone, then thinly slice and reserve.

Heat a pot of water to boil ramen.

Heat a Dutch oven or soup pot over medium-high to high heat, add oil, 2 turns of the pan, brown the mushrooms a couple of minutes, add ginger, carrot, whites of scallions, and garlic, then toss 2-3 minutes. Add mirin, soy sauce, miso, sesame oil, stock and hot sauce, bring to boil, then reduce heat to simmer and wilt in the spinach.

Meanwhile, boil 4 eggs for 5 minutes, then crack and cool under cold water.

Cook ramen about 5 minutes, drain and drizzle with a bit of toasted sesame oil.

Peel and halve the soft-boiled eggs.

Fill bowls with ¼ of noodles per bowl and arrange the sliced chicken in equal amounts over the noodles. Top each bowl of noodles and chicken with ¼ of soup and broth. Arrange eggs, cilantro or shiso, radishes, and chili peppers, then sprinkle sesame seeds over top.