Bring a small pot of water to a boil. Lower in the eggs from the fridge.

Set a timer for 6 minutes. Transfer to an ice bath when done. Cool 5 minutes.

Peel the eggs and halve lengthwise.

Trim the scallions. Heat a dry cast iron pan over high until lightly smoking.

Char the whole scallions, about 90 seconds a side, until blistered and blackened in patches.

Slice the charred scallions into 2-inch lengths.

Pour the Kettle & Fire Miso Ginger Broth into a small pot. Bring to a simmer.

Add the dried ramen noodles to the simmering broth. Start checking at 3 minutes and pull when al dente.

Divide the noodles and broth into two wide bowls.

Lay the egg halves on top with yolks facing up.

Scatter the charred scallions over and around.

Finish with a few drops of toasted sesame oil.