In a large pot over medium heat, add 1 teaspoon sesame oil. When it shimmers, add sliced ginger and smashed garlic and sauté 1 minute until fragrant. Add the chicken pieces and lightly brown for 2–3 minutes just to develop flavor (skip browning if using tofu).

Pour in 6 cups chicken broth and 1 cup water, then add soy sauce, rice vinegar, 1 teaspoon salt, and black pepper. Increase heat to bring to a gentle boil, then reduce to a simmer. Simmer gently for 12–15 minutes until chicken is cooked through and flavors meld. If using pre-cooked or leftover chicken, simmer 5–8 minutes to heat and infuse flavor.

Taste the broth and adjust seasoning with additional soy sauce or salt as needed. If you prefer more umami, add up to 1 tablespoon fish sauce (optional). Keep broth at a low simmer while you prepare other components.

Noodles & grains

Prepare the noodles

While the broth simmers, bring a separate pot of water to a boil. Add rice noodles or ramen and cook according to package directions (rice vermicelli typically 3–4 minutes; ramen 3–5 minutes) until just tender. Drain and rinse briefly under warm water to stop cooking. Divide noodles between 2 large bowls (about 3 oz cooked each).

Vegetables & add-ins

Prepare vegetables

In a medium skillet or in the same pot if there’s room, briefly sauté sliced shiitake mushrooms with a pinch of salt over medium-high heat for 3–4 minutes until softened and lightly browned. Blanch halved baby bok choy in the simmering broth for 1–2 minutes until bright green and tender-crisp, then remove with tongs and set aside. Add julienned carrot and spinach to the broth in the final 1–2 minutes of simmering to wilt the spinach and slightly soften the carrot.

If using soft-boiled eggs: bring a small pot of water to a boil, gently lower 2 room-temperature eggs and boil for 6–7 minutes for jammy yolks. Transfer to an ice bath for 2 minutes, peel, and slice in half.

Assembly & garnish

Assemble the bowls

Ladle the hot broth and chicken over the prepared noodles in each bowl, dividing solids evenly. Arrange mushrooms, bok choy, carrots, spinach, and halved soft-boiled eggs on top.

Garnish each bowl with sliced scallions, cilantro leaves, toasted sesame seeds, a pinch of red chili flakes or a drizzle of chili oil if desired, and a wedge of lime on the side. Offer extra soy sauce or fish sauce to taste.

Serve immediately while hot.