Prepare the eggs by bringing a pot of water to a gentle boil. Add 4 eggs and cook for 6 minutes, then transfer to an ice bath.

While the eggs cool, prepare the remaining ingredients: mince the shallots and garlic, grate the ginger, slice the green onions, and julienne the carrots.

Heat 1.5 tablespoons of sesame oil in a large pot over medium-high heat. Add shrimp seasoned with chili powder and sauté for 2-3 minutes until pink.

In the same pot, add the remaining sesame oil, then sauté the minced shallots until translucent (about 3-4 minutes).

Add ginger and garlic, cooking for about 1 minute until fragrant.

Pour in 8 cups of chicken broth along with lime juice, soy sauce, fish sauce, and chili powder. Simmer for about 10 minutes.

Cook the ramen noodles according to package instructions for 4-5 minutes or add broken ramen squares to the simmering broth for 2-3 minutes until tender.

Stir in 2 cups of spinach and cook for 1 minute until wilted.

Return the sautéed shrimp to the pot and simmer for another 1-2 minutes until warmed through.

Ladle into bowls, garnish with half of a soft-boiled egg, julienned carrots, sliced green onions, toasted sesame seeds, and hoisin sauce. Serve with lime wedges.