Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms. Sauté until golden, about 4 minutes. Remove and set aside so that they retain the color, flavor, and texture.

Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let the wine bubble gently and reduce by half, 4-5 minutes.

Add the butter and garlic and cook for 2 minutes.

Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, and soup seasonings. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes while you soft boil eggs for serving (see notes for instructions).

Bring the soup to a more rapid boil, add the Ramen, and cook for 1 minute. Reduce to a gentle simmer and add the Bok Choy along with the cooked mushrooms and pre-cooked pork. Simmer until the noodles are done, about 3 minutes.

Transfer to serving bowls and top with green onions, roughly chopped peanuts, and a soft-boiled egg.

Tip: *you can certainly make your own pork or use shredded chicken instead. I buy pre-bought to save time.

Soft Boiled Eggs:

Add 1 in of water to sauce pot, cover, and bring to a boil over high heat.

once boiling, add an egg (or however many you want as long as they are in a single layer in the bottom of the pot), into the pot. cover and let it boil for 6 minutes exactly.

remove eggs from the pot and place them in an ice water bath or run under cool water until they are cool to handle. peel and cut in halves.