1. Sauté mushrooms in oil over medium-high heat until browned, 5–6 minutes. Add garlic and ginger; cook 30 seconds.

2. Pour in broth and soy sauce; bring to a simmer. Whisk miso in a small bowl with a ladle of hot broth to dissolve, then stir back into the pot (do not boil hard).

3. Add ramen noodles; cook until just tender, 2–3 minutes.

4. Serve with soft-boiled eggs, scallions, a few drops of sesame oil, and chili crisp.