Kelp Noodle Japanese Ramen

Dice the green onion and separate the bok choy leaves.

In a bowl, combine the kelp noodles, baking soda, and lemon juice; stir to coat and let marinate for 10 minutes.

Rinse the marinated noodles under running water, let them sit for 15 minutes, then drain completely.

Season the raw chicken thigh pieces with salt, paprika, minced garlic, and black pepper.

Heat a pan over medium heat, lightly coat with spray oil, and cook the seasoned chicken until golden brown and cooked through, about 5–7 minutes.

Bring a pot of water to a boil, add the egg and boil for 6 minutes, then transfer immediately to an ice‑water bath, cool, peel, and set aside.

In a small bowl, whisk together chicken bouillon powder, chicken bone broth, and soy sauce to create the broth.

In a large serving bowl, place the drained kelp noodles, pour the prepared broth over them, and gently toss.

Top the noodle‑broth mixture with the sliced grilled chicken, soft‑boiled egg (halved), bok choy leaves, diced green onion, and a drizzle of chili oil.

Serve immediately and enjoy.