Start by heating the neutral oil in a large pot over medium heat. Once hot, toss in the sliced onions. Sauté until they become translucent and fragrant, about 3 minutes. Then, add ginger and garlic, cooking for an additional minute until they release their aroma.

Pour in the low-salt chicken broth and filtered water. Stir in the rice wine vinegar, soy sauce, oyster sauce, mirin, fish sauce, Sriracha, and brown sugar. Bring this mixture to a gentle simmer. The combination of these ingredients will create a rich, flavorful base for your ramen.

Once your broth is simmering, introduce the baby bok choy to the pot. This leafy green will soften quickly and add a vibrant color to your bowl. Allow it to cook for about 2-3 minutes, just until tender.

In a separate pot, boil water and cook the dry ramen noodles according to the package instructions. The cooking time generally ranges from 3 to 5 minutes. Once cooked, drain the noodles and set them aside. This method ensures they retain their unique texture.

While the noodles are cooking, prepare your eggs. Choose your preferred method; you can soft-boil them for a creamy yolk or hard-boil them for something more solid.  If you opt for soft-boiled eggs, cook them for about 6-7 minutes in simmering water and then immediately immerse them in ice water to halt the cooking process.

Now comes the fun part—assembling! In ramen bowls, place a serving of noodles. Pour the hot broth over the noodles and bok choy.  Add shredded chicken on top. Slice your poached eggs in half and place them gently on the broth. Finally, garnish with jalapeño slices, green onions, and freshly chopped cilantro.