Prepare the Broth: In a large pot, combine chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Stir in the gochujang or sriracha until it's fully dissolved. Bring the mixture to a gentle simmer over medium heat while you prepare the other ingredients.

Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and fully cooked. Once done, let the chicken rest for a few minutes before slicing it into thin strips.

Boil the Eggs: In a small pot, carefully lower the eggs into boiling water and boil for 6-7 minutes for a perfect jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and slice in half.

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

Assemble the Ramen: Add the bok choy and 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, scallions, sesame seeds, and cilantro. Drizzle with chili oil if you want an extra kick. This incredible spicy chicken ramen is now ready to enjoy.