Ingredients

• 8 cups chicken or beef broth
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp miso paste
• 1 tsp sesame oil
• 1 tablespoon Korean chili paste
• 1-inch piece ginger, sliced
• 2 garlic cloves, smashed
• Ramen noodles (fresh or dried)
• 1 cup kimchi, chopped
• Shredded brisket from a BBQ spot
• Streit's matzo ball mix, prepared per package instructions
• Soft-boiled eggs (optional)
• Sliced scallions
• Sesame seeds
• 1/2 cup water or stock
• 5 tablespoons soy sauce (for egg marinade)
• Sugar (for egg marinade)
• White vinegar (for egg marinade)
• 2 tablespoons white vinegar (for boiling eggs)

Steps

1. Prepare the marinated eggs: bring a large pot of water to a boil with 2 tablespoons vinegar. Gently add eggs and stir constantly in one direction for the first 30 seconds. Cook for 7 minutes total.
2. Transfer eggs to an ice bath to stop cooking. Once completely cooled, peel carefully.
3. Make the marinade: combine 1/2 cup water or stock, 5 tablespoons soy sauce, a pinch of sugar, and a few drops of vinegar.
4. Place cooled eggs in a ziplock bag and cover with marinade. Refrigerate up to 3 days; the longer they sit, the deeper the flavor.
5. Prepare the broth: in a large pot, combine the broth, 1 tbsp soy sauce, fish sauce, miso paste, sesame oil, Korean chili paste, ginger slices, and smashed garlic. Simmer 20–30 minutes.
6. Strain the broth through a fine sieve, discarding the ginger and garlic. Stir in any reserved brisket cooking liquid for extra depth.
7. Make the matzo balls: follow the Streit's package instructions.
8. Cook the ramen noodles according to package directions. Drain and set aside.
9. Assemble the bowls: divide cooked noodles among bowls. Top with shredded brisket, prepared matzo balls, and chopped kimchi. Pour hot broth over.
10. Garnish each bowl with a halved marinated egg, sliced scallions, and sesame seeds. Serve immediately.