Boil eggs 7 minutes exactly. Transfer to an ice bath, let them cool fully, then peel. Mix the soy sauce, mirin, and sake together. Seal the eggs in the marinade in a zip bag or small container and refrigerate at least 4–6 hours before eating, ideally overnight. They'll turn deep amber and jammy. Eat them within about 48 hours of hitting the marinade — see the safety note below.

In a medium pot, heat sesame oil over medium. Add smashed garlic, sliced ginger, onion, carrots, and celery. Sauté 2–3 minutes until fragrant and slightly softened. Pour in the chicken broth, add the soy sauce and fish sauce, and stir in the Better Than Bouillon until it dissolves — it melts in and builds a richness that tastes like the whole chicken is in the pot. (Skip the bouillon if you're making it with homemade chicken stock, which is already richer than anything store-bought.) Simmer uncovered 20 minutes, then strain out all the solids.

In a skillet over medium-high, heat a drizzle of sesame oil. Add sliced shiitake mushrooms and sauté 1–2 minutes until just golden. Push to the side, add halved bok choy cut-side down, and sear 1–2 minutes per side. Both should be lightly caramelized but still have some bite. Season lightly and set aside.

Dry the flank steak well — Colin lets it sit uncovered in the fridge to air-dry when there's time, but a thorough pat with paper towels works too. Rub it all over with the sesame oil, then season generously with salt and pepper. Grill over high heat — our preference — or sear in a very hot cast-iron skillet, 3–4 minutes per side for medium-rare. Rest 5 full minutes, then slice thin against the grain.

Prepare rice noodles according to the package — usually a 5–8 minute soak in boiling water, or a brief boil. Drain well. Do this last, right before assembly. They continue soaking up liquid fast.

Nestle a generous portion of noodles into each bowl. Ladle hot broth over the top — enough to just cover. Working quickly, arrange bok choy and mushrooms in sections around the bowl.

Remove eggs from the marinade. Pull dental floss taut and slice each egg cleanly in half in one smooth motion. Place cut-side up directly in the bowl — cold eggs from the fridge hold their shape best.

Fan the sliced steak over the top. Stand nori sheets upright at the back of the bowl. Drizzle with a little sesame oil. Scatter sesame seeds, sliced green onions, and a pinch of Everything Bagel seasoning if you like. Serve immediately — ramen waits for no one.