1. Make the Jammy (Runny) Eggs

Bring a small pot of water to a boil.

Carefully lower in the eggs and cook for 6½–7 minutes.

Immediately transfer them to a bowl of ice water. Once cool, peel and slice in half.

2. Cook the Chicken

Toss the chicken thighs with avocado oil, tamari, sesame oil, salt and pepper.

Heat a cast-iron skillet over medium-high heat.

Cook the chicken for approximately 5–6 minutes per side, or until beautifully browned and cooked through.

Let rest for a few minutes before slicing.

3. Build the Broth

While the chicken cooks, add the bone broth, tamari, ginger, garlic, sesame oil, rice vinegar and honey to a large pot.

Bring to a gentle simmer and cook for about 10 minutes so the flavors can come together.

Taste and adjust with additional tamari if needed.

4. Add the Vegetables

Add the mushrooms, bok choy and sweet peppers to the simmering broth.

Cook for just 2–3 minutes.

You want the vegetables tender but still bright and fresh rather than overcooked.

5. Cook the Noodles

Cook the ramen noodles according to the package instructions.

Drain and divide among four large bowls.

6. Assemble

Ladle the hot broth and vegetables over the noodles.

Top each bowl with:

sliced grilled chicken + jammy egg + mushrooms + bok choy + sweet peppers + green onions

Finish with sesame seeds or nori if desired.

For a little heat, add chili crisp at the table.