Step 1

Mix the soy sauce, sriracha, honey, ginger powder, and garlic together in a small bowl.

Step 2

Cut the chicken breast into small cubes and marinate in the sauce mixture. Set aside.

Step 3

Heat the sesame oil over medium-high heat in a deep saucepan or dutch oven.

Step 4

Add in the carrots and cook for about 5 minutes.

Step 5

Next, add in the mushrooms and cook for 5-7 minutes (or until vegetables begin to soften).

Step 6

While the vegetables are cooking, cook the marinated chicken in a separate pan with the sesame oil over medium-high heat for about 9-10 minutes (or until fully cooked). Set aside.

Step 7

Once the vegetables are soft, slowly pour in the chicken broth and let simmer for 5 minutes.

Step 8

Add in Mike's Mighty Good Fried Garlic Chicken Ramen Soup noodles and seasoning, stirring well and letting simmer for another 5 minutes.

Step 9

Add in the baby bok choy leaves, radish slices, and green onions, then let simmer for another 2-3 minutes.

Step 10

Remove from heat and add in the oil packet (in the ramen soup package).

Step 11

Top each bowl of ramen soup with spicy chicken, half of a soft-boiled egg, and sesame seeds (optional).

Step 12

Enjoy!