Chicken Ramen

This recipe began by visiting Mike's website for inspiration. Mike's recipes have a depth of flavor that mimics any restaurant that I've visited. But...I personally need to tone down the level of spice because my palette is a bit too delicate to handle, for example, serrano peppers and chili crisp. Here is my spice-reduced version of Mike's recipe. 

Chicken Ramen

10 cups chicken broth
2 large jalapenos, seeds and inner white parts removed, chopped small
8 large cloves garlic, smashed and minced
2 thumb-sized knobs of fresh ginger, peeled and minced (use a microplaner if you have one)
1/4 cup gochujang
2 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons sambal oelek chili paste
2 teaspoons rice wine vinegar
8 ounces uncooked, unseasoned ramen noodles (or sub chow mein noodles)
1 large or 2 small chicken breasts, fully cooked and  chopped
6 soft-boiled eggs (see Note below)
2 green onions, green and white parts, sliced

Use a large pot (I use my Dutch oven for everything) to combine chicken broth through rice wine vinegar. Simmer over medium or low-medium heat for 20 minutes.

Note: Now is a good time to boil water for soft-boiling the eggs. I recommend this website for the most helpful guidance on how to soft boil eggs. An 8-minute cook followed by a 10-minute ice bath has worked well for me.

Add noodles to the simmering broth, return to a simmer, and cook 4-5 minutes or until noodles are tender.
Add cooked, chopped chicken and wait one minute for the chicken to warm through.
Serve ramen bowls topped with halved eggs and chopped green onions.