Bring a small Saucepan of water to a boil. Gently lower the 4 large eggs soft-boiled, halved in and cook for exactly 6 minutes and 30 seconds. Transfer immediately to an ice bath for 5 minutes, then peel and set aside. The yolks should be jammy and slightly runny.

Wipe mushrooms clean with a damp paper towel — do not rinse, excess moisture prevents browning. Trim tough stems and slice to a consistent size so they cook evenly. Cut larger varieties like portobello into roughly 1-inch pieces. If using canned mushrooms, drain and pat completely dry; plan for just 2–3 minutes cook time since they're already cooked. Pre-measure butter or oil, 4 cloves garlic minced, and seasonings before heating the pan — sautéing moves fast.

Heat a large Skillet over medium-high heat. Add butter or oil and let it heat until shimmering. Add mushrooms in a single layer — don't crowd the pan or they'll steam instead of brown. Cook in batches if needed. Add a pinch of salt. Uncovered method: sauté over medium to medium-high heat, stirring occasionally, for 5–14 minutes. Thin mushrooms like oysters are done around 8 minutes; denser cuts or larger batches take 10–14 minutes. Portobello slices with onions over lower heat: 8–12 minutes. Covered method: cover and cook over medium-high heat until liquid releases, about 8–10 minutes. Uncover and continue cooking until liquid evaporates and browning develops. Add garlic early enough to soften but watch it — it burns fast. Add any finishing acid (cider vinegar, wine) in the last 1–2 minutes and let it cook off before removing from heat.

Add the Ramen Noodles directly to the Pot and cook according to package directions, usually 2–4 minutes for fresh noodles or 3–5 minutes for dried, stirring gently to separate them. Do not overcook — they should be tender but still have a slight chew.

Use Tongs to divide the noodles among four deep bowls, then ladle the hot broth, mushrooms, and greens over the top. Halve the soft-boiled Large Eggs and nestle them into each bowl. Top with sliced Green Onions, toasted Sesame Seeds, Sheet Nori strips, and a drizzle of chili oil or sriracha. Serve immediately.