Step 1

Heat both oils in a large pot over medium heat until simmering. Add the garlic, ginger, and white parts of the green onions and cook for 2 minutes. Add the mushrooms, saute for 2 to 3 minutes Add the tamari and rice vinegar, and stir to combine. Cook for 1 minute.

Step 2

Add the stock and bring to a boil. Reduce the temperature and let simmer while you prepare the rest of the bowl, but at least 20 minutes.

Step 3

Fill a pot with enough water to cover the eggs, cover and bring to a boil. Turn off the heat, let the eggs site for 6 minutes (for a slightly-runny yolk) or 8 minutes (for a soft, but set-up yolk). While the eggs are sitting fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Step 4

Season both sides of the chicken thighs generously with salt and pepper. Heat thes vegetable oil in a large skillet over medium heat. Add the chicken and cook 5-7 minutes. Flip the chicken over and cook for another 8-10 minutes until the internal temperature is 165 F degrees. Move to a cutting board.

Step 5

Add a 1/4 cup of the ramen broth to the pan, scraping up the brown bits. Add the bok choy and cover to steam until tender. About 4 minutes.

Step 6

Cook the ramen according to the package directions until al dente, do not use any season packets included. Do not rinse the ramen noodles.

Step 7

Divide the cooked noodles into two large bowls. Add the sliced chicken and the ramen broth and mushrooms. Top with fresh vegetables, soft-boiled egg, and chili oil.