Chicken Bone Broth Ramen with Bok Choy, Shiitake & Baby Bella

Bring a small pot of water to a boil. Gently lower in the eggs and cook for exactly 6.5 minutes, then transfer to an ice bath. Peel carefully once cool.

In a separate pot, cook the brown rice and millet ramen noodles according to package directions, pulling them about 1 minute before fully tender. Drain, toss with the 1/2 tsp toasted sesame oil to prevent clumping, and set aside.

Season the chicken breasts with sea salt. Heat the avocado oil in a skillet over medium-high and sear 1.5-2 minutes per side, just to build color — it won't be cooked through yet.

In a pot, combine the bone broth, chicken stock, garlic, ginger, coconut aminos, 1 tsp toasted sesame oil, the 1/4 tsp gochugaru for the broth, and 1/2 tsp Trader Joe's Umami Seasoning Blend. Bring to a simmer and let the aromatics infuse for 8 minutes. Taste after infusing and adjust umami seasoning or salt as needed.

Slip the seared chicken breasts into the simmering broth and poach until cooked through, about 5-8 minutes depending on thickness.

Remove the chicken and rest 5 minutes before slicing.

Add the shiitake and baby bella mushrooms to the simmering broth and cook until tender, about 3 minutes.

Add the bok choy, simmer just 1-2 minutes until bright green and barely wilted, then remove from heat immediately.

Divide the reserved noodles between bowls. Ladle the hot broth, mushrooms, and bok choy over top. Add sliced chicken, a halved soft-boiled egg, sliced green onions, and a pinch of the reserved gochugaru for garnish. Serve immediately.