Step 1

Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.

Step 2

Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.

Step 3

While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.

Step 4

After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.

Step 5

Peel and halve the eggs, and divide between the serving bowls.

Step 6

Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.