Preheat the oven to 375℉. Season the chicken generously with salt and pepper.

Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, and cook until it just begins to brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, again, just until golden.

Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate, and cover with foil until ready to serve.

Heat the oil in a large pot over medium heat until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute.

Add the stock, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for 14 minutes to hard boil.

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water.

Cook the noodles according to the package directions. Once cooked, immediately transfer to a colander and rinse with cold water to prevent further cooking. Add your noodles, the sliced chicken and the ramen broth to the serving bowls. Top with the fresh scallions, jalapeño, and the hard boiled egg. Serve immediately. Enjoy!!