Chicken Ramen Bowl

Heat a Dutch oven over medium-high heat. Add onion and saute until starting to soften about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar soy sauce oyster sauce mirin fish sauce and sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce heat and simmer about 5 minutes. Add chicken and bok choy; simmer gently until bok choy is just tender about 2 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook uncovered stirring occasionally until noodles are tender yet firm to the bite 5 to 7 minutes. Drain and drizzle with vegetable oil to prevent sticking.

While ramen is cooking fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set about 7 minutes.

Fill a large bowl with ice water. Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs carefully peel away shells and slice in half.

Divide ramen between 4 bowls. Add broth. Top each with jalapeno green onions cilantro and soft boiled egg. Serve immediately.