Ramen has a rap about it being a cheap as dirt staple of starving students. While absolutely true, it makes a very tasty base for more upscale dinners. I like poaching an egg or two in the broth. I put a daub of sambal in mine.You could leave the egg in the simmering broth long enough to get beyond the runny yolk phase but that is not something I would do. The yolk adds a richness to the broth that is hard to beat.