Melt the butter in a small saucepan over medium heat, then add the minced garlic and ginger and stir for 1 minute until fragrant.

Add the white miso paste and whisk for 30 seconds until fully combined and aromatic.

Slowly pour in the chicken or vegetable stock while whisking, bring to a gentle simmer, and cook for 3 minutes.

Remove the pan from heat and slowly pour in the heavy cream while whisking constantly to prevent curdling.

Whisk in the soy sauce, sesame oil, and white pepper, then taste and add salt as needed.

Bring a large pot of salted water to a rolling boil, cook the ramen noodles for 2 to 3 minutes until tender, adding the spinach or bok choy for the last 30 seconds.

Meanwhile, bring a small pot of water to a boil, gently lower in the eggs and cook for 6 to 7 minutes, then transfer to an ice bath.

Drain the noodles and vegetables, divide them between two bowls, ladle the hot creamy broth over them, and top each with sliced protein, halved eggs, green onions, crispy onions, and nori strips.