In a large pot, combine 4 cups of chicken broth and 2 boneless, skinless chicken breasts. Bring to a rolling boil, then reduce to a simmer for 15-20 minutes until the chicken is cooked. Remove, shred, and set aside.

In the same pot, heat 1 tablespoon of vegetable oil. Add 1 cup of sliced mushrooms, sautéing until golden brown for about 4-5 minutes.

Add 1 teaspoon each of garlic powder, onion powder, and ginger powder, stirring for another minute until fragrant.

Pour reserved chicken broth back into the pot, add 1 tablespoon each of soy sauce, oyster sauce, and chili paste. Simmer for 2-3 minutes.

Introduce 2 packages of instant ramen noodles, cooking according to package instructions—typically around 3-4 minutes.

Once the noodles are cooked, add the shredded chicken, 1 cup of chopped bok choy, and 1 julienned carrot. Cook for an additional 2-3 minutes until the vegetables are tender.

Ladle ramen into bowls, topping with half a boiled egg, sliced green onions, and 2 tablespoons of sesame seeds.

Serve each bowl with a lime wedge on the side. Squeeze lime juice over the ramen before eating.