Bring a small pot of water to a boil. Add the eggs and cook for 6-8 minutes. Remove eggs from the pot and place in a bowl of ice water. Once cool enough to handle, peel the shells off carefully and slice the eggs in half, lengthwise and set aside.

Meanwhile, heat one tablespoon of sesame oil in a large pot over medium heat. Add in the ginger, garlic and the white part of the green onion.

Saute for 2-3 minutes or until nice and fragrant. Stir in the tamari, vinegar, miso paste, sriracha (if using), and broth. Bring to a low simmer and add the mushrooms. Simmer for about 10 minutes.

Add in the ramen and cook for 2-3 minutes or according to package instructions.

Heat the second tablespoon of sesame oil in a small pan and saute the bok choy until wilted.

Divide the soup into bowls and top with the egg, bok choy, edamame, green onion, and sesame seeds. Enjoy!