Step 1

Heat the sesame oil in large pot over medium heat.

Step 2

Add in your mushrooms, and cook them for about 5 minutes or until softened. You don't want them to brown.

Step 3

Add in your garlic and ginger, stirring continuously for about two minutes, just until the garlic is fragrant.

Step 4

Stir in your tamari and vinegar, and let it cook for about a minute.

Step 5

Add in your stock, and simmer for 15 minutes.

Step 6

Season with salt and pepper to taste.

Step 7

While your stock is simmering, cook your ramen according to the packaging instructions. Do not rinse them with cold water.

Step 8

Cook your eggs to your desired doneness. I fried mine in a bit of sesame oil, and left the yolk soft and runny. If you'd prefer a soft boiled egg, you can cook this by gently lowering your eggs in to simmering water. Simmer your eggs for about 8 minutes, then transfer them to an ice bath. Let them sit for 4 or 5 minutes and carefully peel the eggs. Gently cut the eggs in half, and serve 1 full egg per bowl of soup.

Step 9

To assemble your ramen bowls, divide your noodles evenly in four large soup bowls. Top with cooked chicken, and ladle some broth and mushrooms in to the bowls. Top with your eggs and cilantro and scallion for garnish.