Prep vegetables per the instructions above.

Heat a pot on medium heat. While the pot is heating, prep the chicken.

Prep chicken per the instructions above and season both sides generously with salt and pepper.

Fill a bowl with cold water to transfer the cooked eggs in once they are finished cooking.

Add half the oil to the pan and saute the mushrooms, ginger, and garlic until softened. Add in the broth, dashi, soy sauce, and rice wine vinegar, and bring to a simmer. Gently lower the eggs in their shells into the broth using a slotted spoon and let simmer for 6 minutes (for a runny yolk) or 8 minutes (for a hard yolk). Set a timer for the eggs. Remove the eggs from the pot with a slotted spoon and place them in a bowl of cold water. While the eggs are cooking, cook the chicken.

Set a skillet over medium heat. Once hot, add half of the remaining oil and cook the chicken until golden brown on both sides to an internal temperature of 160 degrees using a thermometer. Set aside to rest for 3 minutes before slicing.

To the pot of simmering broth, add the ramen and scallions and cook according to the instructions on the package. Season with salt and pepper to taste. Add more broth if needed to your liking.

Tap the eggs all over with the back of a spoon to gently crack the shells, then carefully peel the shells from the eggs.

Make the pomegranate spritzer: Mix the pomegranate juice with sparkling water.

Finish the chicken: slice the chicken against the grain (see notes) into strips about ½ inch thick.

Serve: Portion the soup into bowls. Top with chicken and eggs (slice the eggs in half lengthwise in the bowl). Drizzle with sriracha if desired and top with nori. Enjoy with the pomegranate spritzer.