Add bone broth, ponzu and miso to a pot and bring to a boil, then reduce to a simmer and cover. I added a squeeze of lime here too. If you love tart, citrus flavor, do the same!

To a small bowl, add your egg, Japanese mayo, grated garlic and ginger, and chili garlic sauce and whisk to combine.

Temper your egg mixture by ladling/spooning the hot broth into the eggs, one spoonful at a time while whisking. Add a few ladles/spoonfulls or so altogether. This will slowly raise the temperature of the eggs so they don’t scramble when you add the whole bowl to the pot of broth.

Add your uncooked ramen noodles, spinach, and carrots to broth and cook a few minutes.

Once ramen is almost done cooking, turn off the heat, add your shrimp and tempered egg mixture into the broth and stir.

Serve ramen in a bowl topped with green onion and a squeeze of lime and enjoy!