Make your eggs. Fill a medium sized pot with enough water to cover an extra inch of the eggs and place of high heat. Once boiling, gently lower your eggs into the pot. Set your timer for 6-7 minutes, depending on your soft boiled egg preference. While cooking, make an ice bath for your eggs. Once the time is up, carefully remove eggs and place into an ice bath. Gently crack the eggs and slice in half.

Make your ramen. Heat sesame oil in a large pot over medium low heat. Add the garlic and ginger and fry for 2 minutes until soft and fragrant. Add the broth and the water and bring to a simmer. Once simmering, add mushrooms, soy sauce, and sriracha, and continue to simmer for 10 minutes. Add the bok choy, scallions, tofu, and rinsed Shirataki noodles, and simmer for an additional 5 minutes until the bok choy softens and tofu is warmed through. Remove from the heat and taste and adjust for soy sauce, sriracha, sesame oil, or salt.

Fill bowls and top with sesame seeds, chili oil, and egg.