Ramen noodle soup with jammy eggs

Instructions

1. Fill medium saucepan half full of water and bring to boil over high heat. Add eggs to water and boil gently 61/2 minutes. Fill medium bowl with ice water. Add eggs and let cool 3 minutes. Carefully peel eggs and set aside.
2. Heat oil in large Dutch oven or deep skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until golden, about 6 minutes.
3. Reduce heat, add garlic and 1 tablespoon ginger and cook, stirring, until fragrant, about 30 seconds. Stir in broth and soy sauce and bring to boil over medium-high heat.
4. Add bok choy, noodles, snow peas, and carrot. Reduce heat and simmer, stirring occasionally, until vegetables and noodles are tender, about 5 minutes.
5. Remove from heat and stir in remaining 2 teaspoons ginger, the scallions, and cilantro. Season with more soy sauce, if desired. Ladle soup evenly into 4 bowls. Halve eggs and put 2 halves into each bowl. Top each serving with 1/2 teaspoon garlic-chili paste.
6. Serving size: 2 cups soup and 1 egg