Preheat oven to 275ºF.

Prepare the dashi braising broth:

• In a large oven-safe casserole dish, combine the 2 cups of water and the dashi granules. If you cannot find dashi, use chicken stock here instead. Set aside.

Prepare the meatballs:

• Combine the scallions, shallot, Thai chili peppers, miso, shoyu, and water in a food processor. Blend until paste forms.
• Place the turkey in a bowl along with the shichimi togarashi, eggs, panko, and the miso paste mixture from the food processor. Season lightly with salt and pepper. Mix with your hands, being careful not to overmix! Add more panko if the mixture is too loose.
• Take a teaspoon of the mixture and cook in a hot skillet or microwave to taste seasoning. Adjust the seasonings as necessary.

Fry the meatballs:

• Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the first batch of meatballs in an even layer, turning every 2–3 minutes until golden brown all over and mostly cooked through. Transfer to the casserole dish with the dashi stock. Continue frying the meatballs in layers until all meatballs have been fried.
• Transfer the casserole dish to the preheated oven as you prepare the rest of the ramen base. Note: Don't worry if the meatballs don't cook all the way through in the oven; you'll boil them in the ramen broth at the end to fully complete the cooking process!

Prepare the ramen broth:

• Wipe out the pot used to fry the meatballs. Heat the 1 tablespoon neutral oil over medium-high and add the sliced onions. Cook for 5 minutes until just beginning to soften. Add the mushrooms and cook for 8–10 minutes until they turn golden brown all over—season with salt and pepper.
• Pour in the chicken stock and add the mirin and dashi granules if you have them. Bring to a boil and then reduce heat and simmer for 30 minutes.

Finish the meatballs:

• Remove the meatballs from the oven and check the temperature. If they haven't reached 165ºF yet, add them to the broth and bring them to a boil. Cook in the broth for 7–10 minutes or until the internal temperature of the meatball reaches 165ºF. Once the meatballs are cooked through, reduce the heat on the broth to low.

Cook the noodles and eggs:

• Bring a large pot of water to a boil. Add 4 eggs to water and cook for 8 minutes. Remove from the boiling and transfer to an ice bath for 5 minutes before peeling the eggs and cutting them half.
• Add the noodles to the same water used for the eggs and boil according to package instructions. Drain, rinse and divide between 4 bowls.

Prepare the tahini:

• Scoop out two ladles of the hot broth and transfer to a large bowl or glass measuring cup. Mix with the tahini and whisk until completely emulsified. Add the chili oil, soy sauce, and sesame oil and stir to combine. Add back to the pot of meatballs, stirring continuously until incorporated—taste and season to your preferences. Turn off the heat.

To serve:

• Place two egg halves on top of each bowl of noodles. Ladle the hot broth over the noodles and add a few meatballs to each bowl. Sprinkle a bit of salt on top of each egg. Finally, sprinkle shichimi togarashi on each bowl and garnish with sliced scallions. Enjoy!