Ingredients

• 8 cups low-sodium chicken broth

• 1 cup water

• 2 cups dried shiitake mushrooms, rinsed

• 1 cup chopped onions

• 1 2-inch piece of kombu

• 4 garlic cloves, thinly sliced

• 1 1/2-inch piece of fresh ginger, peeled

• 3 tablespoons shoyu (can substitute soy sauce)

• 2 skin-on chicken breasts (about 8 ounces each)

• 1 tablespoon togarashi or gochugaru (Korean chili flakes)

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 2 large eggs

• 2 packages ramen noodles (4 ounces fresh or 3 ounces dried, each)

• 4 ounces gai lan (Chinese broccoli) or baby bok choy

• 2 tablespoons toasted sesame oil

• Sliced scallions to garnish