Cup of Yum
1. Prepare the Ramen noodles according to the package. Set it aside.

To make the broth:

1. Heat olive oil in a pot. Sauté the ginger and garlic for a minute.
2. Add the soy sauce and stock, bring to a simmer. Cover and cook for 30 minutes.
3. Remove the lid, add mushrooms and cook for 5 minutes.
4. Add bok choy and cook for another 5 minutes.

To make the chicken:

1. While the broth is being cooked, start working on the chicken: Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
2. Rub salt and pepper on the chicken breasts.
3. In a pan, heat olive oil and pan sear the chicken breasts until light brown on both sides.
4. Place them on the baking sheet and roast in the oven for 15 to 20 minutes until fully cooked.
5. Cover with foil and set aside until ready to eat.

To make the soft boiled egg:

1. Fill a pot with enough water to cover the egg. Bring the water to boil.
2. Boil the egg for 7 minutes. Fill a bowl with iced water and put the egg immediately in the bowl so it stops cooking.
3. Let it cool and peel away the shell. Set aside until ready to eat.

Assemble the bowl:

1. Put half of Ramen noodles in each bowl. Slice the chicken and arrange them on one side of each bowl.
2. Take the bok choy and mushrooms out of the broth and place them next to the chicken.
3. Add the broth to the bowl. It should not cover the chicken.
4. Slice the eggs into half, length wise. And put them in each bowl.
5. Garnish with green onion.