INGREDIENTS

1-2 Boneless and skinless, Chicken Breasts (Grilled, Broiled or just plain Cooked),* each piece diagonally sliced.
10 ounces Ramen Noodles (or your favorite Asian Noodles)*
6 Cups Homemade or store-bought Chicken or Vegetable Stock*
2 Bok Choy, trimmed and chopped (or 1-2 Cups of Baby Spinach Leaves)
1 Can of Bamboo Shoots, rinsed and drained
4-5 Scallions, trimmed and thinly sliced
Boiled Eggs, for topping
A little soy sauce or fish sauce and a squeeze of lemon or lime juice*
*I used some Grilled Chicken Breasts.
*I used Mung Bean Thread (or Cellophane Noodles) for we wanted a gluten-free version for my hubby. But I also used the regular ramen noodles for myself.
*I made my own vegetable stock for this but feel free to use one from the store if it's more convenient.
*Add any of these for extra flavor and seasoning.

DIRECTIONS

1. Cook the noodles in a large pot of boiling water. Follow the package directions or cook just until tender. Drain and then divide among the bowls. As to how much noodles you use per bowl will depend on how many bowls or servings you want.
2. Heat the chicken or vegetable stock until it reaches the boiling point. You can season it with some soy sauce or fish sauce (or plain salt and pepper) to taste at this point. Place the Bok Choy or Spinach leaves on top of the noodles. If you wish you can very quickly blanch the Bok Choy in the broth, too. Ladle in the hot stock. 
3. Top with the sliced chicken pieces, a few bamboo shoots, scallions and boiled eggs. Squeeze a little bit of lemon or lime juice, if desired. In the Philippines, we would have a dipping sauce to eat with the soup - a combo of soy and fish sauces plus a few drops of lemon or lime juice as you can see in the photo below. We add little bits of the sauce as we eat the noodles!  Enjoy!