Step 1

Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!

Step 2

To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.

Step 3

Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.

Step 4

Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.

Step 5

Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.

Step 6

Serve ramen in a bowl topped with green onion and a squeeze of lime and enjoy!