1-First, heat 1 tablespoon of vegetable oil in a pot over medium-high heat and sauté the 1 cup diced carrots for about 3 minutes until they soften a bit.

2-Next, add the 6 sliced green onions, 4 minced garlic cloves, and 2 tablespoons minced peeled ginger, cooking for 2 more minutes to release their flavors, then set this mixture aside.

3-Pound the 1 pound boneless skinless chicken breasts to an even thickness, season with salt and freshly ground white or black pepper, and sear them in the remaining 1 tablespoon of vegetable oil for about 2 ½ minutes per side until golden.

4-Pour in the 6 ½ cups low-sodium chicken broth, 2 ½ tablespoons low-sodium soy sauce, 2 tablespoons mirin, 2 tablespoons rice vinegar, 1 tablespoon Sriracha, and 1 tablespoon sesame oil, then stir in the carrot mixture you set aside earlier.

5-Bring everything to a boil, reduce the heat to medium-low, cover, and simmer for 5 to 7 minutes until the chicken hits an internal temperature of 165°F (74°C). Remove the chicken, let it rest for 5 minutes, and slice it into strips.

6-Add any missing elements like a touch of sugar if needed, along with the 3 cups chopped Napa cabbage and 6 ounces sliced crimini mushrooms, then return the soup to a boil.

7-Finally, cook the 1 package (4.3 ounces) dry ramen noodles in the broth for 3 to 5 minutes until tender, stir in the sliced chicken, and serve garnished with ½ cup chopped cilantro for a fresh finish.