Instruction

1. Make the broth: Bring broth, water, mushrooms, onions, kombu, garlic, and ginger to a boil over medium-high in a large saucepan. Reduce heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.
2. While the broth is simmering, season the chicken with the togarashi or gochugaru. Let the seasoned chicken sit for 15 minutes.
3. Bring 1 1/2 quarts water to a boil in a medium saucepan. Once boiling, add the eggs and cook for 6 ½ minutes. Remove the eggs from the boiling water (do not drain the water) and place directly into a bowl of ice water to stop the cooking process. Let the eggs sit until cool to the touch. Peel the eggs and set aside until ready to serve.
4. Heat olive oil in a medium cast iron skillet over medium. Place seasoned chicken, skin side down, into the skillet. Cook the chicken, turning only once, until the internal temperature reaches 165°F, 4 to 6 minutes per side. Let the chicken rest for 5 minutes before slicing.
5. Strain the broth through a fine mesh sieve, extracting as much broth from the shiitake mushrooms as possible. Place the mushrooms from the sieve on a plate to cool. Discard the stems from the shiitakes and thinly slice the mushrooms. Set aside.
6. Add shoyu to the strained broth and add additional salt, if desired.
7. Boil the ramen noodles according to the package directions in the pot of water and drain.
8. To serve, add 1 cup cooked ramen noodles to warmed bowls. Top with sliced shiitake mushrooms, scallions, sliced chicken breast and soft-boiled egg. Pour 1 1/2 cups of hot broth into each assembled ramen bowl and drizzle with sesame oil to finish.