In a large pot, heat the olive oil and then add in minced garlic and grated ginger. Cook for 2-3 minutes and then add the white part of the green onions (diced). Continue cooking for 1 minute.
Add the chicken stock, chicken broth and water and bring to a boil.
Add the chicken breast and boil covered for 15-20 minutes or until chicken is fully cooked.
Remove the chicken and shred it.
Add the chicken back to the broth. Add the soy sauce, rice vinegar and salt and pepper to taste. Turn heat down to a medium.
Add in the bok choy and cook for 1-2 minutes.
For soft boiled eggs, fill a pot with enough water to cover the eggs. Bring the water to a boil and then add eggs. Cook covered for 6 minutes (recipe is for large eggs. adjust timing for different sizes).
After 6 minutes immediately remove eggs from the boiling water and place them in a bowl of ice water to cool.
Add diced green onions
Add sesame seeds
For added spice and flavor, drizzle chili oil on top of the ramen.
Boil the ramen noodles in a separate pan. Do not use the flavor packet. Once the noodles are done, drain them.