Scale

For the broth

4 cups chicken broth

2 tbsp soy sauce

1 tbsp chili crisp (adjust to taste)

1 tsp sesame oil

1 tsp grated ginger

2 cloves garlic, minced

For the ramen

2 packs ramen noodles (discard seasoning) or 8 oz fresh ramen noodles

2 cups cooked rotisserie chicken, shredded

1 cup sliced mushrooms

1 cup baby spinach or bok choy

2 green onions, sliced

2 soft-boiled eggs (optional)

Optional toppings: sesame seeds, nori strips, chili flakes

Make broth
In a medium pot, combine chicken broth, soy sauce, chili crisp, sesame oil, ginger, and garlic. Simmer 5–7 min to infuse flavors.
Cook noodles & vegetables
Bring a separate pot of water to boil. Cook noodles according to package instructions. Drain.
Add mushrooms and greens to the broth and simmer 3–4 min until tender.
Assemble bowls
Divide noodles among bowls. Pour hot broth and vegetables over noodles. Top with shredded chicken, soft-boiled eggs, green onions, and optional toppings.
Serve
Enjoy immediately while hot.

Adjust chili crisp for desired spiciness.

Use leftover rotisserie chicken for convenience.

Add extra veggies like carrots, corn, or bell peppers for more texture.

Broth can be made ahead and stored in the fridge for up to 2 days.