• Heat 2 tablespoons butter in a large pan over medium heat.
• Season chicken breast meat with salt and pepper.
• Add chicken to the pan and cook for 4-5 minutes per side until lightly browned and cooked through.
• Remove from pan and allow meat to rest for 10 minutes.
• Add another tablespoon of butter to the pan. Once butter is melted add sliced mushrooms.
• Cook mushrooms until they release their liquid and the liquid cooks off and mushrooms are browned, about 8-10 minutes. Remove from pan and keep warm.
• Add cabbage to the pan and sauté for about 5 minutes, until softened. Remove from pan and keep warm.
• Add another tablespoon butter to the pan. Add garlic and cook until fragrant, about 30 seconds.
• Add chicken broth, soy sauce, honey, hot sauce, toasted sesame oil, onion powder, dry mustard, ginger powder, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan.
• Increase heat to high and bring the broth to a boil.
• Add reserved sliced mushrooms and cabbage to the pot.
• Add ramen noodles and simmer for 3 minutes. Remove from heat.

To Serve:

• Slice chicken breasts into ¼ inch thick slices and divide between four shallow bowls.
• Add broth with noodles, cabbage, and mushrooms to each bowl.
• Add a boiled egg, sliced in half, to each bowl.
• Top with a sprinkle of green onions to serve.