Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large soup pot over medium-high heat. Add the mushrooms and sauté until golden, about 4 minutes. Remove and set aside.

Slice the chicken breast in half lengthwise to create 2 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound it to 1/2 inch thick.

Pat the chicken dry and season each side with salt and pepper.

Heat remaining olive oil and butter in the same soup pot over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and turn the heat off. Let the chicken rest for 10 minutes, then cut into strips of desired size.

Add the wine and set the heat to medium. Use a silicone spatula to scrape the bottom and sides of the pot, lifting all the flavorful brown bits. Let the wine bubble gently and reduce by half, 4-5 minutes.

Add 1 tablespoon butter and minced garlic and cook for 2 minutes.

Add the chicken broth, soy sauce, hot sauce, honey, sesame oil, onion powder, mustard powder, ground ginger, white pepper, and red pepper flakes. Bring to a gentle boil and let the broth reduce and concentrate for 10 minutes.

While the broth reduces, prepare soft boiled eggs: Submerge eggs in 2 inches of cool water. Gradually bring to gentle boil. Set timer for 6 minutes. Remove immediately with slotted spoon. Rinse under cool water to stop cooking, then peel and slice in half lengthwise.

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

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