If making soft boiled eggs, bring a pot of water to a boil. Reduce to a simmer and carefully lower eggs into the water with a ladle. Cook for 5 minutes, then immediately transfer to a bowl with ice water. Let rest until ready to serve.

Heat sesame oil in a Dutch oven or large skillet over medium heat. When oil shimmers, add chicken thighs and sprinkle with paprika and cayenne pepper. Cook for 5 minutes, flip, and cook another 3 to 5 minutes until internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate and let rest for 5 minutes.

Add water to the pot to deglaze the bottom, using a wooden spoon or rubber spatula to scrape up any browned bits. Add minced garlic, grated ginger, and coconut aminos. Saute until fragrant and the mixture forms a paste consistency, about 1 minute.

Add shiitake mushrooms to the pot and stir to combine with the spice paste. Cook for 2 minutes.

Pour broth into the pot, cover with a lid, and simmer for 10 minutes until mushrooms are soft. If using soft boiled eggs, peel them during this time.

With the broth still simmering, add ramen cakes and cook for 2 minutes until tender but still have a slight bite. Watch carefully to avoid overcooking.

Stir in shredded carrots, bok choy, and green onions. Cook for 1 minute to soften slightly.

Slice the rested chicken thighs into strips. Ladle ramen and broth into bowls, top with chicken strips and halved soft boiled eggs. Sprinkle with red pepper flakes if desired. Serve immediately.