In a large pot, heat 2 tablespoons of sesame oil over medium heat, add 2 minced garlic cloves and 1 tablespoon of ginger paste, cooking for 30-60 seconds until fragrant.

Add 1.5 cups of sliced mushrooms to the pot, stirring to combine with the aromatics. Cook for 3-5 minutes.

Pour in 4 cups of chicken stock and 4 cups of water, followed by 1/4 cup of soy sauce. Bring to a boil, then reduce to low and simmer for at least 10 minutes.

Bring a separate pot of water to a boil, add 4 packs of ramen noodles and cook for 2-4 minutes, then drain.

During the last 2 minutes of simmering, add 5-6 leaves of baby bok choy to the pot and stir until tender.

To serve, divide the cooked ramen noodles among bowls and top with sliced grilled chicken, ladling the broth and vegetables over them.

Garnish with soft-boiled eggs, sliced green onions, and a sprinkle of sesame seeds. Serve hot.