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
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 chow mein noodles, or ramen noodles if you can find them unseasoned
1 large or 2 small chicken breasts, fully cooked and  chopped
6 soft-boiled eggs
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.
(near the end of the 20-minute simmer is a good time to soft-boil the eggs, if you have not already prepared them ahead of time.)
Add noodles, return to a simmer, and cook for 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.