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1
In a large saucepan over medium-high heat, warm 2 tablespoons of the oil.
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2
Add the yellow onion, sprinkle with salt, and sear, without stirring, until browned, about 5 minutes.
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3
Stir in the garlic, ginger, and the broth and deglaze the pan, stirring and scraping up any browned bits from the bottom.
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4
Reduce the heat to medium-low, partially cover the pan and simmer until fragrant, about 30 minutes.
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5
Strain the broth through a fine-mesh sieve into a bowl and discard the solids.
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6
In the saucepan over medium heat, add the remaining 1 tablespoon of oil.
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7
Add the mushrooms and cook, stirring, until tender.
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8
Add the chicken and stir to combine.
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9
Add the broth and season to taste with soy sauce and sesame and/or chile oil.
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10
Bring to a simmer, then reduce the heat to low, cover partially, and simmer until warmed through.
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11
Meanwhile, put the eggs, if using, into boiling water and simmer for 56 minutes.
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12
Remove the eggs from the water, let cool until they can be handled, and peel them.
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13
Cook the ramen noodles according to the package directions.
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14
Divide the noodles evenly among individual bowls.
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15
Ladle the broth and chicken over the noodles, dividing them evenly, then sprinkle with the green onions.
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16
If desired, top each bowl with an optional halved soft-boiled egg and serve right away.
