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
8 ounces ramen noodles
Cilantro leaves or thinly sliced shiso
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.