Start by bringing a pot of salted water to a rolling boil, ensuring it's deep enough to submerge the eggs by 1-2 inches. Once boiling, carefully lower large eggs into the water using a slotted spoon to avoid cracking. Cover the pot, return to medium heat, and let them cook for 11 minutes.

After 11 minutes, promptly remove the pot from heat and transfer the eggs to a prepared ice water bath. Let the eggs sit in the ice bath for about 10-15 minutes until completely cool.

While the eggs cool, prepare the marinade by combining equal parts soy sauce and dark soy sauce in a small saucepan. Add brown sugar, mirin, and your choice of optional spices like star anise and cardamom. Bring this mixture to a gentle simmer over low heat for about 5 minutes, stirring until the sugar dissolves. Remove from heat, and allow it to cool completely.

Once the eggs have cooled and been peeled, submerge them in the cooled marinade. Ensure they are fully covered, and allow them to marinate in the refrigerator for 8 to 24 hours, turning occasionally for an even flavor infusion.

After marination, slice each egg in half lengthwise and gently remove the yolks into a mixing bowl. Add mayonnaise, white miso, honey, and freshly cracked black pepper to the yolks, mixing with a fork until the mixture is smooth and creamy.

Spoon or pipe the creamy yolk mixture back into the egg whites, filling each pocket generously. For a professional touch, use a piping bag fitted with a star nozzle.

Garnish your Miso Ramen Deviled Eggs with a sprinkle of shichimi togarashi and finely chopped green onions for added color and flavor.

Arrange your beautifully crafted Miso Ramen Deviled Eggs on a serving platter and enjoy the burst of flavors!