The Ramen eggs need to sit for at least 3 hours or overnight to marinate in the soy/mirin. Place a medium-size saucepan on the stove over high heat and begin boiling the water. Use a thumbtack or push-pin and gently puncture a small hole in the bottom of each of the 4 eggs (the bottom is the fat end of the egg).

Once the water is boiling add the eggs and set a timer for 6 minutes. While the eggs are boiling, fill a large bowl with ice water to shock the eggs in once the timer goes off. Also, in a Ziplock bag, combine the 3 tbsp of soy sauce, 3 tbsp of Mirin, and 2 tbsp of water.

Once the timer goes off, immediately transfer the eggs from the pan to the bowl of ice water. Next, remove them from the ice water and carefully peel the eggs.

Place the peeled eggs in the Ziplock with the soy/mirin marinade, put them in the fridge, and let them sit for at least 3 hrs or overnight.

For the chicken, preheat the oven to 425 degrees and line a baking sheet with tin foil. In a small bowl, mix together a tbsp of soy sauce, a tbsp of mirin, 2 tsp of brown sugar, 1 tsp of chili paste, 1/2 tsp of coarse ground pepper, 1/4 tsp of ground ginger, and 1/4 tsp of sesame oil.

Place the chicken breasts top down on the baking sheet. Brush each chicken breast with the glaze you just mixed up. Place them in the oven and set a timer for 15 minutes. After 15 minutes, turn the chicken breasts right side up and glaze the tops. Set a timer for 15 minutes again to finish baking. If you have leftover glaze you can come back during that 15 minutes and re-brush them at least one more time. Bake until the chicken is fully cooked.

While the chicken breasts are cooking, in a medium-size pot add 32oz (4 cups) bone broth, 4 whole stalks of green onion, 5 whole garlic cloves that have been peeled, a 2" chunk of peeled ginger that has been cut into a few pieces, 1/4 cup soy sauce, and 1/4 mirin.

Bring the ingredients to a boil and then turn the stove down and allow the broth to simmer. After about 15 minutes, strain out the green onion stalks, ginger pieces, and garlic cloves and dispose of them. Then add the rinsed and sliced shitake mushrooms and let the broth continue to gently simmer.

In a separate pot, cook one 8oz package of Ramen noodles according to the directions on the package. Don't let the noodles get too soft as they will also continue to cook when placed in the ramen bowl with the chicken bone broth. Once the noodles are ready, drain the water and divide them up between the four bowls the ramen will be served in.

Cut up the head of broccoli and steam it in a pan on the stove, or in the microwave until it's cooked to your liking.

Slice up the radishes and jalapeño, as well as the red onion and green onion.

Also, slice up the 4 cooked chicken breasts.

Remove the ramen eggs from the fridge/marinade and slice each one in half.

Ladle the chicken bone broth, with the shitake mushrooms, equally into the four bowls already containing the ramen noodles. Top the bowls with sliced chicken, ramen eggs, steamed broccoli, radishes, jalapeño, red onion, and a sprinkle of green onion.

Serve immediately and enjoy this ramen noodle glow-up!