In a large pot, bring 4 quarts of water to a rapid boil over high heat. Once boiling, gently add the eggs and cook for 7-8 minutes for perfect soft-boiled eggs. When done, immediately transfer the eggs to a bowl of ice water for 5 minutes to cool. Once chilled, peel and cut them in half, setting them aside for later.

In a separate large pot, heat 1 tablespoon of oil over medium heat. Add 2 minced garlic cloves and 1 tablespoon of minced ginger, sautéing for about 2 minutes until fragrant and slightly golden.

Stir in 1 tablespoon of hot sriracha, 1 tablespoon of Worcestershire sauce (or soy sauce for vegan), 1 tablespoon of lite soy sauce, 1 tablespoon of rice vinegar, and a pinch of ground pepper and salt. Cook for 1-2 minutes, allowing the mixture to meld together. Pour in 4 cups of vegetable broth and raise the heat until it reaches a rolling boil.

Once boiling, add 1 cup of sliced shiitake mushrooms and 2 cups of chopped baby bok choy to the pot. Cover and let it simmer for 5-7 minutes.

Stir in 2 servings of ramen noodles into the simmering broth, cooking for an additional 5 minutes or until the noodles are al dente.

Ladle the hot broth and noodles into bowls. Top with soft-boiled eggs, chopped green onions, sesame seeds, and optional thinly sliced carrots.