In a glass bowl, combine ginger, garlic, light, and dark soy sauce, and sriracha sauce, mixing thoroughly
Add sliced chicken breast to the marinade and coat well. Cover and let rest for 15-30 mins. For more flavor, marinate in the fridge overnight
Next, in a grilling pan, heat 2 teaspoons of oil and add the marinated chicken breast
Cook the chicken for 3 to 5 minutes on each side or until it reaches an internal temperature of at least 165 degrees Fahrenheit
Once cooked, remove the chicken from the pan and cover it with foil for later use as a topping for the Ramen
In a wide pot over medium heat, add oil and ginger, garlic, and chili flakes. Sauté the ingredients until they become fragrant
Add the mushrooms and carrot, season with salt, and sauté until they become slightly soft yet tender
Now add the chicken broth, light and dark soy sauces, sriracha sauce, black pepper, and brown sugar, and mix thoroughly
Allow the broth and vegetable mixture to boil for 3 to 5 minutes
Next, add the bok choy and simmer the soup for 2 to 3 minutes, or until the leaves have softened. Taste the soup and add salt if needed
Finally, add the ramen noodles and allow them to cook for 3 minutes
Once the ramen noodles are soft, remove the soup mixture from the heat. The ramen is now ready to be served
Fill a serving bowl with chicken broth and vegetables, top it with slices of grilled chicken, a soft-boiled egg, and a drizzle of chili oil