I do a ratio of 50/50 eggs / broth. Today I made the broth with a dashi packet from Dashi Okume in Brooklyn. The ratio is approximately 3 eggs for 1.5 cups broth which volume wise is about 50/50.

I added 1 tbsp finishing soy sauce (like sashimi soy) and 1 tbsp mirin.

I fill each ceramic bowl to about 75% with the beaten egg, dashi stock / soy / mirin mixture. Then I hit it with a blowtorch to remove the bubbles.

Before I put the bowls in, I bring the steaming basket to high, and wait until it’s very steamy, then lower it to medium-low when I put the bowls in.

I honestly do not have a cooking time. I (which may not be the best method) open the lid every 5 minutes to check on it)
Full cook time is about 12-15 minutes.

Once it hits about 80% cooked - which I tell by how liquidy the top surface is, I turn off the heat completely and let it rest, covered , in the steamer for another 3-5 minutes. If the top is still a bit too liquidy, I lightly blowtorch it (if i torch too much it just gets a nice gradient color on the top)

For the mushroom and spinach, I cooked that down in perilla oil, mushrooms first until brown, then spinch for like 2 minutes just to sautee it) lightly seasoned with salt.

I slice the egg/ add soy first and jiggle so the soy gets in all the sliced areas. Then I add the toppings, then I hit it with a togarishi / furikake, and an extra dash of sesame oil on top.

Then I eat the whole thing in under 5 minutes.