Prepare the Eggs: Bring a small saucepan of water to a boil. Gently lower the eggs into the water and cook for exactly 7 minutes for a perfect jammy yolk. Immediately transfer the eggs to a bowl of ice water to stop the cooking process. Once cool, carefully peel them and set aside.

Cook the Chicken: Pat the chicken breasts dry with a paper towel and season generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over a medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes, until the skin is golden brown and crisp. Flip and cook for another 6-8 minutes, or until cooked through. Remove the chicken to a cutting board to rest.

Build the Broth: In the same pot, reduce the heat to medium. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add the gochujang and cook for another minute, stirring constantly. This step helps deepen its flavour.

Simmer the Broth: Pour in the chicken stock, soy sauce, and mirin. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. In a small bowl, whisk the miso paste with a ladleful of the warm broth until smooth, then stir this mixture back into the pot. Let the broth simmer gently for at least 10 minutes for the flavours to meld. Do not let it boil vigorously after adding the miso.

Cook Noodles and Spinach: While the broth simmers, cook the ramen noodles according to the package instructions. Just before they are done, add the fresh spinach to the noodle water for 30 seconds to wilt it. Drain everything well and toss with the sesame oil to prevent sticking. I find that cooking the noodles separately keeps the broth beautifully clear and flavourful.

Assemble the Bowls: Slice the rested chicken breast. Divide the cooked noodles and spinach among four deep bowls. Ladle the hot, spicy broth over the noodles. Arrange the sliced chicken on top. Halve the peeled soft-boiled eggs and place two halves in each bowl. Garnish with sliced spring onions and a sprinkle of toasted sesame seeds. Serve immediately with extra chilli oil on the side.