Chicken Ramen Bowl

Recipe View Heat the vegetable oil in a Dutch oven over medium-high heat. Add the sliced onion and sauté until softened, approximately 5 minutes. Add the minced garlic and grated ginger; cook for another 30 seconds until fragrant. (5-6 minutes)

Recipe View Pour in the rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir well to combine. Add the chicken broth and water, then bring the mixture to a boil. Reduce the heat to low and let it simmer for about 5 minutes. (7-8 minutes)

Recipe View Stir in the quartered bok choy and shredded chicken; simmer gently until the bok choy is just tender, about 2 minutes. Cover the pot and keep warm. (2-3 minutes)

Recipe View In a large pot, bring lightly salted water to a rolling boil. Add the dried ramen noodles and cook, uncovered, stirring occasionally, until the noodles are tender but still firm to the bite, about 5 to 7 minutes. Drain the noodles and drizzle with the remaining 1 tablespoon of vegetable oil to prevent sticking. (7-8 minutes)

Recipe View While the ramen is cooking, fill a separate pot with enough water to cover the eggs and bring to a boil. Gently lower the eggs into the boiling water and cook for exactly 7 minutes to achieve a perfectly soft-boiled yolk. (7-8 minutes)

Recipe View Prepare an ice bath by filling a large bowl with ice water. Transfer the cooked eggs to the ice bath to halt the cooking process; let them sit for about 3 minutes. Drain the eggs, carefully peel away the shells, and slice them in half lengthwise. (5-6 minutes)

Recipe View Divide the cooked ramen noodles evenly among four bowls. Ladle the flavorful broth over the noodles, then garnish with sliced jalapeño, chopped green onions, chopped cilantro, and soft-boiled egg halves. Serve immediately and enjoy! (2-3 minutes)