Prep your add-ins: Slice mushrooms, julienne carrots, and chop bok choy. Mince garlic and grate ginger. Slice green onions, keeping whites and greens separate. If using tofu or chicken, have it ready.

Cook the eggs (optional): For jammy eggs, bring water to a boil, lower in cold eggs, and cook 6½–7 minutes. Transfer to an ice bath, peel when cool, and set aside.

Start the aromatics: In a large pot over medium heat, warm 1 tablespoon neutral oil and 1 tablespoon sesame oil. Add ginger, garlic, and green onion whites. Sauté 1–2 minutes until fragrant, stirring often to avoid burning.

Build the broth: Add mushrooms and a pinch of salt. Cook 2–3 minutes until lightly softened. Pour in the broth, soy sauce, rice vinegar, and honey. Bring to a gentle simmer for 5 minutes to meld flavors.

Add the veggies: Stir in carrots and bok choy. Simmer 2–3 minutes until crisp-tender. Taste and adjust: add more soy for salt, vinegar for brightness, or honey for balance.

Cook the noodles: In a separate pot, cook ramen according to package directions, 1–2 minutes less than stated for a firmer bite. Drain and rinse quickly under hot water to remove excess starch.

Combine and finish: Divide noodles into bowls. Ladle hot broth and vegetables over the top. Drizzle with the remaining 1 tablespoon sesame oil.

Top it off: Add halved jammy eggs or your chosen protein. Sprinkle with green onion greens and toasted sesame seeds. Finish with chili oil if you like heat and a pinch of pepper.

Serve immediately: Enjoy while the noodles are bouncy and the broth is steaming.