– Place all of the broth ingredients into a large pot. Bring the broth ingredients to a boil, then reduce heat to low. Cover the pot of broth with a lid and cook on low for about one hour.
– After the broth has cooked, strain the broth using a strainer.
- Place the strained broth back into the pot. Bring the broth to a boil.
– Add the ramen noodles to the broth. Cook the ramen noodles as directed on the package. While the noodles cook, add your eggs to a pot of water and boil for 4 minutes, then remove the pot of egg from heat and let the eggs sit in the water for another 3 to 4 minutes to get a soft boiled egg.
– When ready to serve, add the sprouts, bamboo shoots, bok choy, and cooked chicken to the ramen soup, and allow the vegetables and chicken to heat through.
– Peel eggs, cut eggs in half, and place half of an egg in each serving.
– Garnish with diced green onions, and other optional garnishes.