1️⃣ Build the broth base
Heat sesame oil in a medium pot. Add garlic, ginger, and white parts of scallions; sauté 1–2 minutes until fragrant. Add Swanson® Ramen Chicken Broth, water, soy sauce, and mirin. Bring to a gentle simmer.

2️⃣ Poach the chicken
Add chicken breasts to the simmering broth. Maintain a low simmer and cook for 12–15 minutes, until the chicken is fully cooked. Remove from broth and let rest before slicing thin.

3️⃣ Make the jammy eggs (while chicken poaches)
In a separate pot, bring water to a boil. Lower in eggs and cook for 6½–7 minutes. Transfer immediately to an ice bath for 10 minutes, then peel carefully.

4️⃣ Cook the bok choy and noodles
Bring a fresh pot of water to a boil. Blanch bok choy for 1–2 minutes until bright green and crisp-tender. Remove with tongs, then use the same water to cook ramen noodles according to package directions. Drain well.

5️⃣ Assemble
Divide noodles among bowls. Ladle hot broth over the top and add sliced chicken, bok choy, scallions (green parts), and jammy egg halves.

6️⃣ Finish
Add optional toppings like mushrooms, corn, seaweed sheets, or a drizzle of chili oil. Serve warm.

💡 Pro Tip
Save time (and dishes!) by using the same pot of water to blanch the bok choy and cook the noodles.