Not So Instant Chicken Ramen

Ingredients:

• 1 tablespoon butter
• 1/2 large white onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed
• 3 tablespoons chili garlic sauce (or more for extra heat)
• 3 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon miso paste
• 3/4 cup soy sauce
• 1/4 cup rice vinegar
• 8 ounces shiitake mushrooms sliced
• 1 pound baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 64 oz chicken stock
• 1-2 cups of water
• 8 oz of curly Chinese noodles

Instructions:

1. Heat a large pot oven over medium-high heat. Add the onion, oil, and butter and sauté until it becomes translucent. About 5 minutes. Add the garlic, ginger, and sliced mushrooms and sauté for another few minutes. Or until lightly browned. Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, and miso paste then stir to combine and bring back to a simmer.
2. When the soup reaches a simmer, add the raw chicken thighs directly to the soup. Cover and simmer for 15 minutes.
3. While the chicken is cooking bring another pot of water to a boil and cook your noodles according to the package directions, then set aside. This is also the time to prepare your soft boiled eggs or any other toppings.
4. Once the chicken has finished, remove and slice horizontally into thin pieces or shred with a fork. Add it back to the soup with the bok choy and cook until the bok choy has wilted (5 more minutes).
5. Remove from heat and serve In a bowl, place a small bundle of noodles, then pour the soup over them. Top with a soy egg, sliced green onions, and a squeeze of lime juice.