Step 1

Cook the eggs: Gently place the eggs in a medium pot and cover them with cold water. Bring the water to a rolling boil over high heat. When the water boils, remove the pot from the heat, cover and let the eggs “stand” for 10 minutes. Gently pour off the hot water and run cool water over the eggs to stop them from cooking further. Peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits and dry them off thoroughly. Cut them in half lengthwise and place them, yolk side-down on a plate with the soy sauce so they marinate for 10 minutes.

Step 2

Sauté the vegetables: In a medium sauté pan, heat the oil until it begins to smoke lightly. Cut the carrot ribbons into 2-inch pieces. Add the carrots and scallions with a pinch of salt. Cook for 2 minutes to wilt slightly. Stir in the ginger during the last minute of cooking. Remove from the heat and allow to cool slightly.

Step 3

Make the broth and chicken: Season the chicken breast with salt and pepper. In a large saucepan, heat 4 cups water and add the seasoning packets. Bring to a simmer over medium heat and add the chicken breasts. Poach the chicken gently over medium-low heat until opaque, cooked through and 165 degrees F in the thickest part of the meat, 8 to 10 minutes. Remove the meat and transfer to a cutting board.

Step 4

Finish: Add the noodles and vegetables to the broth. Cook until the noodles come apart, a couple of minutes. Slice the chicken into thin slices and divide between the bottoms of two serving bowls. Drizzle the chicken with some soy sauce. Add the scallion mixture and rice vinegar to the noodles and broth in the saucepan and stir to combine. Divide the noodles, vegetables and broth between the bowls and serve with the eggs on top.