While you prep ingredients, start by mincing the garlic cloves and grating the ginger fresh—this makes a noticeable difference in flavor compared to pre-jarred versions. Slice the mushrooms and set them aside. If using dried porcini mushrooms, rehydrate them in warm water for 10 minutes, then drain and chop. Measure out your tamari, rice vinegar, sesame oil, and red curry paste so everything is ready to go. Have your chicken broth nearby.

Cut the bacon into bite-sized pieces and cook them in a large pot over medium heat for about 5 minutes until they're crispy and the fat is rendered. This gives you a flavorful cooking medium. Add the sliced fresh mushrooms and cook for 2 minutes to soften them slightly. Then stir in the minced garlic, grated ginger, and red curry paste, cooking for just 1 minute to bloom the curry spices and release their aromatic oils—this is when the broth really starts to develop its deep, complex flavor.

Pour in the chicken broth, then add the tamari, rice vinegar, whole chicken breasts, rehydrated porcini mushrooms, sesame oil, and acorn squash slices. Bring to a boil, then reduce heat and simmer gently for 20 minutes (or use high pressure for 8 minutes if using a pressure cooker). The chicken will cook through and the squash will become tender. I like to let the broth simmer rather than pressure cook when I have the time—it allows the flavors to meld more naturally and the broth becomes more flavorful.

Remove the cooked chicken from the broth and let it rest on a cutting board for a few minutes, then shred it into bite-sized pieces. Carefully remove the squash slices from the broth and set them aside on a plate. Stir the white miso paste into the warm broth until fully dissolved, then add the fresh lime juice and honey to balance the flavors. Taste and adjust seasoning as needed—the broth should be savory, slightly sweet, and tangy.

While the broth finishes, toss the squash slices with chili sauce and a pinch of salt and pepper, then place them on a baking sheet and broil for 2-3 minutes until caramelized and slightly charred. Meanwhile, cook the ramen noodles according to package directions in a separate pot of boiling salted water, drain, and set aside. Bring the broth back to a gentle simmer, add the cooked ramen noodles and fresh spinach, and let it sit for about 2 minutes until the spinach wilts and the noodles absorb some broth flavor.

Ladle the ramen and broth into bowls, making sure each gets plenty of noodles, spinach, and shredded chicken. Top each bowl with the caramelized squash, soft-boiled eggs (cooked for exactly 6 minutes for a jammy yolk), shredded carrots, sliced green onions, and a drizzle of chili sauce. Serve immediately while the broth is hot.