Rachael's Chicken Ramen Bowls – Rachael Ray

Ingredients

• 1 rotisserie chicken
• 2 tablespoons neutral oil, such as peanut, safflower or canola
• ½ pound maitake/hen-of-the-woods mushrooms, pulled into thin pieces, or shiitake caps, thinly sliced
• 1 ½ inches ginger root, peeled and sliced into matchsticks
• 1 carrot, peeled and grated or sliced into matchsticks
• 1 large bunch scallions, thinly sliced on bias, white and greens separated
• 4 cloves garlic thinly sliced
• 3 tablespoons mirin
• About ⅓ cup low-sodium soy sauce
• 2 tablespoons white or yellow miso
• 2 teaspoons toasted sesame oil, plus more for drizzling
• 6 cups chicken bone broth or stock
• 1 tablespoon Sriracha sauce
• 1 bunch medium spinach, stemmed and coarsely chopped
• 4 eggs
• 8 ounces ramen noodles
• Cilantro leaves or thinly sliced shiso
• Radish matchsticks
• Thinly sliced jalapeño peppers or fresh red chili peppers