For the Chicken:

• 1½ pounds boneless, skinless chicken thighs (don’t use breasts unless you hate joy – thighs are juicier)
• 2 tablespoons soy sauce (the regular stuff, nothing fancy needed)
• 1 tablespoon brown sugar (light or dark, whatever’s in your pantry)
• 2 teaspoons garlic powder (yes, in addition to all the fresh garlic coming later)
• 1 teaspoon ginger powder (fresh works too, but powder is fine here)
• 1 tablespoon vegetable oil
• Salt and black pepper to taste

For the Fiery Broth:

• 8 cups chicken stock (low sodium if you can, so we can control the salt)
• 1 onion, roughly chopped (yellow, white, whatever)
• 4 cloves garlic, smashed (just whack ’em with the side of your knife)
• 1-inch piece ginger, sliced (no need to peel if you’re lazy like me)
• ¼ cup gochujang (Korean chili paste – the star of the show)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha (more if you’re brave)
• 1 tablespoon honey
• 2 tablespoons butter (because butter makes everything better)
• 2–3 dried shiitake mushrooms (optional but adds amazing umami)

For the Creamy Garlic Sauce:

• 6 cloves garlic, finely minced (yes, SIX – we’re not playing around)
• 2 tablespoons butter
• 1 cup heavy cream
• ¼ cup sour cream
• Juice of half a lemon
• 2 tablespoons fresh chives, chopped
• Salt and white pepper to taste

For Assembly:

• 16 oz fresh or dried ramen noodles (not those instant packets!)
• 4 soft-boiled eggs (cook for exactly 6½ minutes for that perfect jammy center)
• 4 green onions, sliced on a diagonal (because it looks fancier that way)
• 1 cup bean sprouts (rinsed well)
• ¼ cup cilantro leaves (leave out if you’re one of those soap-taste people)
• Toasted sesame seeds
• Sliced fresh jalapeños or Thai chilies (for the heat junkies)
• Lime wedges