Chicken Ramen

Remove dark green parts from 3 scallions and slice into 2" pieces; set aside. Slice white and pale green parts into 2" pieces; set aside separately.

Toss 1 lb. skinless, boneless chicken thighs, one 1" piece ginger, peeled, finely grated, 1 Tbsp. soy sauce, and 1 tsp. honey in a medium bowl to coat. Let sit 10 minutes.

Heat 1 Tbsp. vegetable oil in a medium pot over medium. Cook chicken thighs, undisturbed, until golden brown underneath (it won’t be cooked through), about 5 minutes. Transfer to a plate.

Cook one 2" piece ginger, peeled, thinly sliced, and reserved white and pale green scallion parts in same pot, stirring often, until fragrant, about 2 minutes. Return chicken to pot and add 1 medium jalapeño, thinly sliced, 4 cups low-sodium chicken broth, remaining ¼ cup soy sauce, and ½ cup water. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 5 minutes. Using a fork, break up chicken into bite-size pieces. Remove from heat and stir in 1 Tbsp. fresh lemon juice and reserved dark scallion parts.

Meanwhile, cook 4 oz. yu choy or mini bok choy in another large pot of boiling water until bright green and tender, about 2 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil and cook three 5-oz. packages fresh or dried ramen noodles according to package directions. Drain and divide among bowls.

Ladle broth over noodles. Divide yu choy and 4 soft-boiled large eggs, halved, among bowls.