For soft boiled eggs: Fill a pot with water (just enough to cover the eggs), pinch of salt and bring to boil. Once it starts to boil, lower the heat and gently add eggs one at a time. Allow the eggs to cook for 6 minutes for a perfect runny yolk or 9-10 minutes for a hard-boiled egg.

Fill a large bowl with ice water, transfer the eggs to the ice water to stop the cooking process. Once it is cooled, peel them and slice into half.

For the soup: Heat a little oil in a large heavy bottomed pan, add ginger and garlic. Sauté until fragrant.

Add mushrooms, saute for one minute.

Add soya sauce, chili garlic sauce, broth and bring to boil on high heat. Once it starts boiling, lower the heat and add chicken, allow it to simmer for 5 minutes uncovered. Add the dried instant ramen noodles along with shredded carrots, bok choy and half of the green onions.

Allow it to boil for 2-5 minutes or until the noodles are soft. Check for the seasonings.

Ladle soup equally into bowls, top with soft boiled eggs and remaining green onions. Serve immediately.