Bring a medium pot of water (enough water to cover eggs ) to a boil over medium-high heat. Once water has reached a boil, carefully lower eggs into water using a slotted spoon (or thongs). Cook 7 minutes. Meanwhile, prepare a small bowl with ice water. Once 7 minutes have passed remove eggs from pan (with a slotted spoon or thongs) and submerge in ice water for 2 minutes. Remove eggs from ice water and set aside.

Season chicken breast with salt and pepper ,to taste. Place chicken breast in a large pot and fill with enough water to cover chicken by 1 inch. Bring to a gentle boil. Once boiling, reduce heat to simmer. Continue cooking until chicken breast is thoroughly cooked (about 8-10 minutes). Remove chicken breast from the pot and allow to cool to touch. Use two forks to shred chicken (alternatively you can slice the chicken breast into strips). Set aside

Return pot to stove and add olive oil over medium-high heat . Add garlic and ginger and cook until fragrant (about 1 minute). Add bone broth and soy sauce, stirring to combine. Bring to a boil. Reduce heat to simmer.

<span></span>Add mushrooms and ramen noodles (do not include the flavor packet if the noodles came with one) to broth. Cook noodles according to time indicated on package (approx. 3-5 minutes). When you have 1 minute cook time remaining add shredded chicken back to the pot and add bok choy.

Divide soup between four bowls. Peel eggs and slice in half. Add 1 egg ( 2 halves) to each bowl and garnish ramen with sesame seeds, green onions and a drizzle of hot chili oil (or a pinch of red pepper flakes).