In a large bowl, combine the chicken breasts with soy sauce, mirin, brown sugar, garlic, and ground ginger. Toss until the chicken is fully coated in that glossy, flavorful marinade.

Heat a large skillet over medium heat and give it a quick spray of nonstick cooking spray. Add the chicken and cook on both sides until golden and cooked through — about 10 minutes total. Don’t forget to pour the marinade into the pan too; it adds great flavor as it cooks down.

While the chicken cooks, boil your eggs to your liking (soft or hard — your call) and blanch the bok choy for 5–6 minutes, just until tender and bright green.

Once the chicken is done, set it aside to cool for a few minutes, then slice it thinly. In a large pot, add the chicken broth, soy sauce, and mirin. Stir and bring to a simmer over medium heat. Add the ramen noodles (skip the seasoning packets) and cook until tender.

Grab two serving bowls. In each one, add an egg yolk, a spoonful of mayonnaise, and a little minced garlic. Break the yolk and stir it all together — this creates a rich, silky base for your ramen.

When the noodles are ready, ladle a bit of the hot broth into the first bowl and stir, then add the noodles and a little more broth until they’re just peeking out of the surface. Repeat for the second bowl.

Top each bowl with sliced chicken, bok choy, scallions, and your boiled egg halves. Finish with a sprinkle of sesame seeds or red pepper flakes if you like a little heat.