Get out and measure all of your ingredients.
Cut chicken into ½” pieces and season with tumeric. Mince garlic. Add 2 tablespoon olive oil to a pan and cook garlic for 30 seconds. Add diced chicken and saute over medium high heat for 5 minutes. Remove from heat and add chicken to a 2 qt stock pot.
Wash and cut veggies. Dice celery, carrots, white onion, and green onion. Cut lime into wedges, set aside ½ of the lime to be juiced. Add to the stock pan.
Pour Ramen broth, juice from ½ of lime, sea salt, black pepper, hoisin sauce, and red pepper flakes into the stock pan and stir. Bring to a boil and reduce to a simmer and cook for 15 minutes.
Add Ramen noodles and cook for 10 more minutes.
Garnished with a hard boiled egg and fresh cilantro. Enjoy every spoonful.