Chicken Ramen Noodle Soup

1. Heat a large pot or Dutch oven over medium-high heat. Add the onion and sauté for about 5 minutes until it begins to soften.

2. Stir in the sliced mushrooms and cook for an additional 2-3 minutes.

3. Add the garlic and ginger, stirring for about 30 seconds to release their aroma.

4. Pour in the water, chicken bouillon, soy sauce, rice vinegar, oyster sauce, fish sauce, and chili garlic sauce. Stir everything together and bring the mixture to a gentle simmer.

5. Once simmering, add the chicken thighs to the pot and cook for 20 minutes or until fully cooked (internal temperature of 165°F).

6. While the chicken is cooking, prepare the noodles according to package instructions, then drain and set aside.

7. Carefully remove the cooked chicken from the pot and slice it up.

8. Add bok choy to the pot and cook together for 3-5 minutes until tender.

9. Add the noodles to the pot and allow them to soften for a few minutes.

10. Ladle the hot soup and noodles into bowls, then add sliced soft-boiled egg. Serve immediately.