Soup:
Heat the oil in a large soup pot or Dutch oven, over medium heat. Add the mushrooms and cook 4-5 minutes. Add garlic and ginger, and cook for 30-40 seconds until fragrant. Add the broth and carrots, cover, and bring to a boil. Remove the lid, and let simmer uncovered for 5 minutes. Add bok choy or spinach, soy sauce, mirin, and sweet chili garlic sauce; stir to combine. Simmer for 10 minutes; season with salt, to taste.
In a separate pot, fill with water and bring to a boil. Add ramen noodles and cook 2-3 minutes or until soft.
To assemble, ladle soup into bowls and top with noodles, chicken slices, scallions, eggs, optional toppings (if adding), and a drizzle of sesame oil. Enjoy!!!
Soft Boiled Eggs:
In a medium saucepan, bring enough water to a boil to cover eggs by one inch. Add vinegar to the water (this is to prevent the egg whites from running out if there’s any cracking of eggs while cooking). Lower eggs carefully into the water and cook the eggs for 7 minutes. Immediately place the eggs in a bowl with ice and water for a few minutes to stop the cooking process. Dry well and gently peel (be careful- eggs are still soft on the inside); set aside until ready to serve.
To make ramen eggs, follow cooking instructions above. Combine marinade ingredients in a bowl and whisk. Carefully add the cooled and peeled eggs and submerge in marinade. Refrigerate for 2 hours or up to 4 days.
