In a large dutch oven or stovetop pot, heat olive oil over medium heat.

Add mushrooms and cook for 3-4 minutes or until slightly softened. Add in ½ of sliced green onion, minced garlic, ginger, and sesame oil and cook for 1-2 minutes.

Add in bone broth, soy sauce, chili garlic sauce, and honey. Stir to combine. Simmer for 5 minutes to let the flavors combine. Taste the broth and add more soy sauce, if needed.

To make soft-boiled eggs (optional): Bring a small pot of water to a boil. Add in 1-2 eggs and boil for 6 minutes. Transfer immediately to a bowl filled with ice water. Let cool for 2-3 minutes. Peel and cut eggs in half.

Meanwhile, bring a small pot of salted water to a boil. Add in the bok choy and carrots and cook for 3 minutes to blanch. Remove with a slotted spoon and set aside. Note: You do not have to blanch the zucchini. They keep their texture best if served in the soup raw.

When carrots and bok choy are done, add ramen noodles to the same pot of boiled water, and cook according to the package instructions. Drain and transfer noodles to a serving bowl.

Ladle in broth and mushrooms over the noodles. Arrange zucchini, carrots, bok choy, and optional egg on top. Garnish with sesame seeds and additional green onion. Enjoy!