Instructions

• Heat 1 tablespoonsesame oil in a large pot over medium heat.
• Add 2teaspoonsgarlic,minced and 1teaspoonginger paste; sauté about 30 seconds until fragrant.
• Add 1 1/2cupsmushrooms,sliced and cook 3–5 minutes until softened.
• Pour in 4cupschicken stockor broth of choice, 4cupswater, and 1/4cupsoy sauce. Bring to a boil, then reduce heat and simmer about 5 minutes.
• Add 5-6leavesbaby bokchoy,chopped or left whole and simmer 2 minutes more to soften the leaves.
• Remove the pot from the heat. Open the 4packs of ramen noodles, discard the seasoning packets, and place the noodles into the hot broth. Let the noodles sit 2–3 minutes, stirring gently once or twice to help them separate and soften.
• Taste the broth and season with salt and pepperto taste as needed.
• Divide the noodles, veggies, and broth evenly among bowls.
• Top each bowl with the 1poundgrilled chicken,sliced (divide evenly) and the 2soft boiled egg,halved. Sprinkle 1/4cupgreen onions,sliced and sesame seeds,for garnish over the bowls and serve immediately.