Prep your aromatics. Mince the garlic and grate the ginger. Slice the scallions, separating the white and green parts. Clean and slice mushrooms if using. Set everything within reach.

Soft-boil the eggs (optional). Bring a small pot of water to a simmer. Gently add eggs and cook 6–7 minutes for jammy centers. Transfer to an ice bath, peel, and halve. Set aside.

Sauté the base. In a large pot over medium heat, warm the neutral oil. Add garlic, ginger, and the white parts of the scallions. Cook 30–60 seconds until fragrant, stirring often. Do not let the garlic brown.

Build the chili-garlic flavor. Stir in chili oil and a pinch of red pepper flakes or chili crisp if using. Let it bloom for 15–20 seconds. You should smell a deep, toasty aroma.

Make the broth. Pour in the broth. Add soy sauce and bring to a gentle boil, then reduce to a simmer. Taste and adjust with more soy sauce for saltiness.

Cook add-ins. If using mushrooms or raw protein like shrimp, add them now and simmer until just cooked. For tofu or cooked chicken, gently warm in the broth for 2–3 minutes.

Cook the greens. Add spinach or bok choy and simmer 1–2 minutes until wilted but still bright green.

Season and finish the broth. Stir in rice vinegar or a squeeze of lime for brightness and sesame oil for richness. Taste. Adjust heat with more chili oil and balance with a pinch of sugar if needed.

Cook the noodles. In a separate pot, boil the ramen noodles according to package directions until just tender. Drain well. Cooking separately keeps the broth clear and prevents overcooking.

Assemble. Divide noodles between bowls. Ladle the hot chili garlic broth and toppings over the noodles. Add egg halves, scatter green scallion tops, and finish with sesame seeds. Serve immediately.