Prepare the Broth: In a large saucepan, combine the chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, then reduce the heat and let it gently bubble while you prepare the other ingredients. This allows the flavors to meld beautifully.

Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until they're golden brown and cooked through. Once done, remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

Boil the Eggs: In a small pot, bring water to a boil. Carefully lower the eggs into the boiling water and set a timer for exactly 7 minutes for a perfect jammy yolk. While they cook, prepare a bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Once cooled, peel and slice them in half.

Cook the Noodles: Bring a separate large pot of water to a boil. Cook the dried ramen noodles according to the package instructions. Once cooked, drain the noodles well and divide them evenly between two large bowls.

Assemble the Ramen: Add the chopped bok choy and sliced mushrooms to the simmering broth and cook for 1-2 minutes until they are slightly tender. Ladle the hot broth and vegetables over the noodles in each bowl. Top with the sliced chicken, soft-boiled egg halves, sliced scallions, and fresh cilantro. Drizzle with a little chili oil for a spicy kick if you like.