Simple Homemade Chicken Ramen

prepPreheat oven to 375°F / 190°C
2 boneless, skin-on chicken breasts	Season chicken with salt & pepper	Sear chicken 375°F / 190°C, 19–25 min	Cook ramen 2–3 min, assemble & serve
kosher salt and freshly-ground black pepper, to season
1 Tbsp / 15 g unsalted butter
2 tsp / 10 ml sesame or vegetable oil
1 Tbsp / 10 g fresh garlic, minced	Bloom garlic & ginger, add soy & mirin
2 tsp / 10 g fresh ginger, minced
3 Tbsp / 45 ml low-sodium soy sauce
2 Tbsp / 30 ml mirin
4 cups / 950 ml rich chicken stock	Simmer broth with mushrooms, season
1 oz / 30 g dried shiitake mushrooms
1–2 tsp sea salt, to taste
2 large eggs	Soft-boil eggs 7–8 min, ice bath 5 min
2 (3 oz / 85 g) packs dried ramen noodles
1/2 cup / 50 g scallions, sliced
fresh jalapeño or chili slices, optional, for serving

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