Finely chop 1 garlic clove and thinly slice 100 g pak choi.

Bring a saucepan of water to a rolling boil for the eggs.

Gently lower 6 eggs into the boiling water and cook for exactly 6 minutes.

Transfer the cooked eggs to a bowl of ice water and cool completely to stop cooking.

Peel the cooled eggs carefully and place them in a lidded container.

Mix 30 ml soy sauce, 100 ml mirin, and 200 ml water to make the tamago marinade.

Pour the marinade over the eggs until fully submerged and refrigerate for at least 240 minutes.

Heat 15 ml sesame oil in a pot over medium heat.

Add the chopped garlic and cook until lightly golden without burning it.

Stir in 15 g gochujang and 32 g unsweetened peanut butter.

Roast the gochujang-peanut mixture for 1 to 2 minutes until lightly caramelized.

Gradually whisk 500 ml chicken broth into the paste until the broth is smooth.

Simmer the broth gently for 5 minutes.

Add 300 g fresh ramen noodles directly to the simmering broth.

Cook the noodles according to package directions, stirring gently to separate them.

Add the sliced pak choi 1 minute before the noodles finish cooking.

Taste the broth and stir in the remaining 15 ml soy sauce if needed.

Divide the ramen and broth between 2 bowls, then halve and add 1 tamago egg to each serving.