Ingredients

• 2 tablespoons olive oil, divided
  
• 2 tablespoons butter, divided
  
• 8 oz. mushrooms, sliced (baby bella used)
  
• 1 large boneless, skinless chicken breast (about ¾ lb.)
  
• Salt/Pepper
  

• ½ cup chicken broth + 1–2 teaspoons rice vinegar or lemon juice
  
• 1 tablespoon butter
  
• 3 cloves garlic, minced
  
• 6 cups low sodium chicken broth
  
• 2 tablespoons low sodium soy sauce
  
• 2 teaspoons hot sauce (Frank’s used)
  
• 2 teaspoons honey
  
• ¾ teaspoon toasted sesame seed oil
  
• 2 (3 oz.) packets instant Ramen noodles, discard seasoning packets
  
• 6 leaves Bok Choy, roughly chopped
  

• ¾ teaspoon EACH: onion powder, mustard powder
  
• ¼ teaspoon ground ginger
  
• 1/8 teaspoon white pepper
  
• 1 pinch red pepper flakes
  

• Green onions
  
• Roughly chopped honey roasted peanuts
  
• Soft-boiled eggs (see notes)

Instructions

1. Warm 1 tablespoon of olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms and cook until they take on a deep golden color, about 4 minutes. Set them aside to keep their texture and flavor.
2. Slice the chicken breast horizontally to make two thin pieces. Cover them with plastic wrap and pound to about ½ inch thickness using the textured side of a meat mallet.
3. Pat the chicken dry and season both sides with salt and pepper.
4. Add the remaining olive oil and butter to the pot over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, or until the exterior is nicely browned. Transfer to a plate and turn off the heat. Let the chicken rest for about 10 minutes, then cut into strips.
5. Pour the ½ cup chicken broth + 1–2 teaspoons rice vinegar or lemon juice into the pot and bring the heat back to medium. Scrape the bottom and sides with a silicone spatula to loosen any browned bits. Allow it to simmer and reduce by half, around 4–5 minutes.
6. Add the butter and garlic; cook for 2 minutes.
7. Stir in the chicken broth, soy sauce, hot sauce, honey, sesame oil, and the seasoning blend. Bring the mixture to a gentle boil and let it cook for 10 minutes to concentrate the flavor. This is a good time to prepare the soft-boiled eggs (instructions in notes).
8. Increase the heat slightly, add the ramen noodles, and cook for 1 minute. Lower the heat to a gentle simmer and add the Bok Choy, mushrooms, and the sliced chicken. Let everything simmer together until the noodles finish cooking, about 3 minutes.
9. Ladle into bowls and top with green onions, chopped peanuts, and a soft-boiled egg.

1. Place the eggs in a pot and cover with about 2 inches of cool water.
   
2. Bring the water to a gentle boil gradually.
   
3. Once boiling, set a 6-minute timer. When time is up, remove the eggs immediately using a slotted spoon.
   
4. Rinse under cool water to stop the cooking. Peel and slice in half.

• Ramen: Maruchan or Top Ramen work well, but any instant ramen noodles will do. Save the seasoning packets for another use.
  
• Salt Level: Since ramen noodles contain salt, low-sodium broth and soy sauce help balance the soup. If you only have regular broth, replace 1–2 cups with water.
  
• Mushroom Options: Cremini or baby portobello mushrooms give the best color and texture, but white button mushrooms also work.
  
• Greens: Bok Choy is great, but kale or spinach can be used instead.

• Keep leftovers in an airtight container for up to 3 days in the refrigerator or freeze for as long as 3 months.