Chicken and Egg Ramen Bowls Recipe

If roasting your own chicken. Season all over with salt and pepper. Roast at 450°F for 40-45 minutes or until internal temp reaches 165°F. If rotisserie chicken has been refrigerated, warm in the oven at 350°F.
In a medium saucepan, melt butter over medium heat. Once melted, add garlic and ginger and cook until fragrant (1 minute). Add mushrooms and season with salt and pepper. Saute for 2 minutes. Add chicken broth, sprouts, and soy sauce and bring to a low simmer. Heat for 5-7 minutes. Keep warm. Add more salt/pepper as desired.

Bring about 4 1/2 cups of water to a boil in another medium/large saucepan. Add eggs and boil for 7 minutes. Immediately transfer eggs to an ice bath to prevent further cooking. Remove the shell and set aside. Add ramen to the same boiling water with a big pinch of salt. Cook until tender.
Strain ramen and transfer to serving bowls. Top with broth mixture, sliced chicken breast, green onion, additional sprouts, and a small bunch of cilantro. Finish with egg sliced lengthwise and serve immediately with optional sriracha.