Bring a small pot of water to a boil while you make the broth. Add the egg to cook 6-8 minutes for a runny inside. Run under cold water to help easily remove the shell.

In a large saucepan or pot over medium high heat, add the sesame oil, minced garlic, and grated ginger. Sauté for 1 minute.

Add the miso and 1 cup of the broth. Whisk until the miso has emulsified in the broth and is not chunky.

Add the remaining broth, soy sauce, chili crisp sauce (to taste), and gochujang. Bring to a boil, then add the dumplings or ramen noodles to cook according to package directions, about 4-5 minutes.

Enjoy warm with your favorite toppings like a medium boiled egg (sliced in half and seasoned), thinly sliced radishes, chopped scallions, and lime wedges.