NYT recipe: citrus-soy chicken ramen

I made some small tweaks to boost flavor and MD-friendliness.

• add ginger to the broth, along with lime leaves and a bit of star anise
• used green onions because I had way too many
• added a serrano chili to the broth as well
• I used Lotus foods brown rice ramen (good but the package cook time is way off. It takes 7-9 minutes
• I added mushrooms that i needed to eat the broth and some lightly chopped bok choy to my bowl (it is hiding at the bottom 😅)
• I threw in plain gelatin and a wing tip for extra collagen. I was working with just 2 chicken bones.
• the broth needed a little boost so I added a bit of chicken broth concentrate from the fridge

This is a good way to use up rotisserie chicken leftovers and bones!