In a large pot, combine 4 cups of chicken broth with 3 tablespoons of soy sauce over medium heat. Bring to a gentle boil and simmer for about 5 minutes.

Slice 2 boneless, skinless chicken breasts into thin strips. Once the broth is boiling, gently add the chicken pieces and cook for about 6-8 minutes.

Chop scallions and bok choy. After the chicken is cooked, incorporate the vegetables into the broth and let them cook for 2-3 minutes.

In a separate pot, bring water to a boil. Add 2 packs of ramen noodles and cook according to package instructions, usually 3-4 minutes for fresh or 5 minutes for instant.

Evenly divide the cooked ramen noodles among four bowls. Ladle the hot broth, chicken, and vegetables over the noodles.

Adorn each bowl with halved boiled eggs, a sprinkle of sesame seeds, or strips of nori to finish.