2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 oz baby bella mushrooms, sliced

1 large boneless skinless chicken breast (about ¾ lb)

Salt, to taste

Black pepper, to taste

½ cup chicken broth

1 tablespoon butter

3 cloves garlic, minced

6 cups low-sodium chicken broth

2 tablespoons low-sodium soy sauce

2 teaspoons hot sauce

2 teaspoons honey

¾ teaspoon toasted sesame oil

2 packets (3 oz each) instant ramen noodles (discard seasoning packets)

6 leaves bok choy, roughly chopped

¾ teaspoon onion powder

¾ teaspoon mustard powder

¼ teaspoon ground ginger

⅛ teaspoon white pepper

1 pinch red pepper flakes

Green onions, for serving

Chopped honey roasted peanuts, for serving

Soft-boiled eggs, for serving

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Heat 1 tablespoon olive oil and 1 tablespoon butter in a large soup pot over medium-high heat. Add mushrooms and sauté for about 4 minutes until golden. Remove and set aside.
Slice the chicken breast in half lengthwise and pound to about ½-inch thickness. Pat dry and season with salt and pepper.
Add remaining olive oil and butter to the pot. Sear chicken for 4–5 minutes per side until golden. Remove and let rest for 10 minutes, then slice.
Add ½ cup chicken broth to the pot and scrape up browned bits. Simmer gently for a few minutes.
Add 1 tablespoon butter and garlic, cooking for about 2 minutes until fragrant.
Add remaining chicken broth, soy sauce, hot sauce, honey, sesame oil, and all seasonings. Bring to a gentle boil and simmer for 10 minutes.
Increase heat to a stronger boil and add ramen noodles. Cook for 1 minute.
Reduce heat to a simmer and add bok choy, cooked mushrooms, and sliced chicken. Simmer for about 3 minutes until noodles are tender.
Ladle into bowls and garnish with green onions, peanuts, and soft-boiled eggs. Serve hot.

Store noodles separately if possible to prevent them from soaking up too much broth.

Rotisserie chicken can be used and added at the end.

Adjust heat by increasing or decreasing hot sauce or red pepper flakes.

Broth can be frozen without noodles for later use.