Prepare the Broth: Combine chicken stock, grated ginger, minced garlic, sliced green onions, shiitake mushrooms, bonito flakes (if using), soy sauce, mirin, and white pepper in a large pot. Bring the mixture to a gentle simmer, letting the flavors meld together for about 10 minutes.

Cook the Noodles: While the broth simmers, cook the ramen noodles according to package instructions. If using dry noodles, they typically need about 4-5 minutes in boiling water until tender. Fresh noodles will take less time, so keep an eye on them!

Blanch the Bok Choy: In a separate pot, bring water to a boil and blanch the quartered baby bok choy for 1-2 minutes, just until tender. Remove them from the water and set aside, keeping their vibrant green color.

Assemble the Bowls: In individual serving bowls, distribute the cooked ramen noodles evenly. Pour the steaming broth over the noodles, then top each bowl with chopped or shredded chicken, blanched bok choy, soft-boiled eggs, strips of toasted nori, and sliced green onions.

Garnish and Serve: Finish off your bowls with a drizzle of toasted sesame oil and sprinkle with fresh cilantro, chili threads, a dollop of sriracha, furikake, and crispy shallots as desired. Serve immediately and savor the warmth!