Creating this Gluten-Free Ramen is both satisfying and straightforward. Follow these steps:

1. Cook Noodles: Boil water in a pot and cook the gluten-free ramen noodles according to package instructions. Drain and set aside.
2. Prepare Broth: In a large pot, heat sesame oil over medium heat. Sauté minced garlic and ginger until fragrant.
3. Add Broth: Pour in the chicken or vegetable broth and bring to a simmer.
4. Incorporate Vegetables: Add sliced mushrooms, bok choy, and julienned carrots. Cook for about 5-7 minutes until the vegetables are tender.
5. Season the Broth: Stir in soy sauce or tamari. Adjust seasoning with sea salt and pepper to taste.
6. Cook Eggs (Optional): In a separate small pot, boil water. Gently add eggs and cook for about 6-7 minutes for soft-boiled eggs. Move them to an ice bath before peeling.
7. Combine Noodles and Broth: Place the cooked noodles in serving bowls. Pour the hot broth and vegetables over the noodles.
8. Add Toppings: Slice the soft-boiled eggs in half and place on top. Add chopped green onions and a drizzle of chili oil or sauce if desired.
9. Serve Immediately: Enjoy your warm Gluten-Free Ramen while it’s fresh and flavorful.

By following these simple steps, you’ll create a delightful bowl of Gluten-Free Ramen that satisfies both hunger and cravings.