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Crunchy toppings, aromatic veggies, and bold chilies and ginger make Rach's chicken and egg ramen the ultimate antidote for cold, wintry weather.
Because he loves to cook, Lou Diamond Phillips — "Prodigal Son" star and upcoming author of The Tinderbox: Soldier of Indira — was Rach's sous chef for this ramen dish.
In a small pot, bring water to a boil. Add eggs and cook 6 minutes. Cold shock in ice water, cracking shells to loosen, peel eggs and reserve.
Remove skin and bones from chicken and pull or chop 2-3 cups of meat into small bite-sized pieces or chop or pull the meat substitute.
Heat a soup pot or Dutch oven over medium-high heat with oil, 2 turns of the pan. Add ginger, garlic, chiles, scallion whites, and mushrooms and cook to brown mushrooms, 5 minutes. Add stock, mirin and shoyu, bring to low boil, add chicken and seaweed or shiso. Divide noodles into 4 bowls and ladle soup on top. Serve with pickled ginger, radishes, and scallion greens. Halve eggs and set on top, pass hot sauce.