Add the sesame oil to a Dutch oven over medium-low heat on the stove. Then, add the fresh grated ginger and crushed garlic. Sauté the ginger and garlic in the sesame oil.

Cube the chicken breast and add it to the Dutch oven. Season the chicken with salt and sear it in the Dutch oven. Also, add the white parts of the sliced green onions, the white parts of the chopped bok choy, and sliced carrots. Sauté these ingredients for 5-7 minutes to allow them to cook and to sear the chicken. Flip the chicken to cook it on both sides.

Add the chicken broth and soy sauce to the Dutch oven. Then, place the lid on the Dutch oven. Bring the ingredients to a boil. Once boiling, let the ingredients cook for 5 minutes or until the chicken is thoroughly cooked.

While the broth is still boiling, add the dried ramen noodles to the Dutch oven. Cook the noodles for 3 minutes, or for the time stated on the package, depending on the noodles you are using.

When there is one minute left for the cooking time of the noodles, add the green parts of the bok choy and the sliced mushrooms. Cook these ingredients for the final minute until the noodles are done.

Once done, remove the Dutch oven from the heat and ensure the noodles and chicken are fully cooked before serving. Chicken is fully cooked when it reaches an internal temperature of 165°F. Before serving, season the broth with optional sriracha, crunchy chili oil, Bachan’s, more soy sauce, fish oil, Sambal Oelek, or your favorite seasoning for extra flavor. Then, serve this ramen noodle soup in bowls and enjoy. Top with the green parts of the sliced green onions and toasted sesame seeds.