Step 1: Thinly slice your chicken breast or pork tenderloin. Prepare your vegetables by mincing garlic and ginger, chopping bok choy, and slicing mushrooms.
Step 2: Heat 1 tbsp sesame oil in a large pot or Dutch oven over medium-high heat. Add the sliced chicken or pork and cook until browned and cooked through, about 5-7 minutes. Remove the cooked protein and set aside.
Step 3: In the same pot, add minced garlic and grated ginger, sautéing for 1 minute until fragrant. Pour in chicken or vegetable broth, soy sauce, mirin, and white pepper. Bring to a gentle simmer, then reduce heat to low and let it simmer for 10-15 minutes.
Step 4: While the broth simmers, cook ramen noodles according to package directions (3-5 minutes). Drain and set aside. In the last 2-3 minutes of broth simmering, add chopped bok choy and sliced mushrooms to the broth.
Step 5: Divide cooked ramen noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles. Arrange the cooked chicken or pork slices on top.
Step 6: Garnish each bowl with halved soft-boiled eggs, chopped green onions, and nori strips. Drizzle with a few drops of toasted sesame oil and optional chili oil before serving immediately.