Make the jammy eggs: Bring a saucepan of water to a boil over high heat. Once the water boils, add the eggs and cook for 6 minutes. Transfer eggs to a bowl of ice water, let them cool for a minute, then peel and set aside

In the same saucepan over high heat, add a drizzle of oil. When the oil is shimmering, add most of the scallions, mushrooms, and a pinch of salt. Sauté until golden and starting to crisp, about 3 minutes. Add a squeeze of Gingery Miso Sauce to the pan and stir to combine

Add the water or broth to the pan and bring to a boil. Once the water is simmering, add the ramen and cook for about 1½ minutes, stirring often

Remove your noodles from the heat and transfer them to a bowl

Garnish the bowl with the eggs cut in half, toasted sesame seeds, cilantro, the rest of the scallions, and a squeeze of lime