Bring a pot of water to a rolling boil and add the gluten-free ramen noodles. Cook according to the package instructions, usually about 4-5 minutes, until they are tender yet firm (al dente). Once done, drain the noodles in a colander and set them aside while you prepare the flavorful broth.

In a large pot, heat the sesame oil over medium heat until it shimmers. Add the minced garlic and ginger, sautéing them for about 1-2 minutes or until fragrant and lightly golden.

Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for approximately 5 minutes, allowing the aromatic flavors to meld beautifully together.

Add the sliced mushrooms, chopped bok choy, and julienned carrots to the simmering broth. Cook for about 5-7 minutes, stirring occasionally until the vegetables are tender but still vibrant.

Stir in the soy sauce or tamari, enhancing the broth's depth of flavor. Season with sea salt and pepper to taste.

If you're adding eggs, bring a separate small pot of water to a boil. Gently lower in the eggs and cook for about 6-7 minutes for perfectly soft-boiled eggs.

In serving bowls, divide the cooked gluten-free ramen noodles evenly and ladle the hot broth filled with vegetables over them.

Carefully slice the soft-boiled eggs in half and place them atop the ramen. Sprinkle with chopped green onions.

Serve your delicious gluten-free ramen immediately while it’s hot.