This miso ramen recipe is huge on flavor and easy to make with seasoned chicken broth, miso, pork, ramen noodles, perfectly jammy eggs and a touch of fiery doubanjiang. Incredibly satisfying.
For the jammy eggs, bring 3 cups of water to a rolling boil. Boil 2 large eggs for 6 minutes. Immediately remove them and cool them in cold water. Gently peel, then slice in half, careful not to lose the soft egg yolks.