Begin by heating 2 tablespoons of sesame oil in a large pot over medium heat. Add 2 tablespoons of minced garlic and 1 tablespoon of ginger paste, sautéing for about 1-2 minutes until fragrant and golden.

Next, incorporate 1.5 cups of sliced mushrooms into the pot and sauté for about 3-5 minutes until they soften and develop a slight golden-brown color.

Pour in 4 cups of chicken stock and 4 cups of water, followed by 1/4 cup of soy sauce. Increase the heat and bring to a boil, then lower to a simmer for about 10 minutes.

In a separate pot, bring 6 cups of water to a rolling boil. Add 4 packs of ramen noodles and cook according to package instructions, about 3-4 minutes. Drain and set aside.

With 2 minutes left of simmering the broth, add 5-6 leaves of baby bok choy and cook until tender yet bright green, approximately 2 minutes.

Start assembling ramen bowls by distributing the drained noodles evenly and pouring hot broth over them with mushrooms and bok choy.

Top each bowl with sliced grilled chicken or tofu, 2 halved soft-boiled eggs, and finish with sliced green onions and optional sesame seeds.