Chicken Ramen Bowl

Heat a Dutch oven over medium-high heat.

Add onion and saute until starting to soften, about 5 minutes.

Add garlic and ginger; cook about 30 seconds more.

Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and sriracha sauce; stir to combine.

Add chicken broth and water and bring to a boil.

Reduce heat and simmer about 5 minutes.

Add chicken and bok choy; simmer gently until bok choy is just tender, about 2 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil.

Add ramen noodles and return to a boil.

Cook, uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes.

Drain and drizzle with vegetable oil to prevent sticking.

While ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil.

Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.

Fill a large bowl with ice water.

Transfer soft boiled eggs to the ice bath to stop the cooking process; let sit about 3 minutes.

Drain eggs, carefully peel away shells, and slice in half.

Divide ramen between 4 bowls.

Top each with jalapeno, green onions, cilantro, and soft boiled egg.

Serve immediately.