Heat bone broth in a large pot over medium heat until simmering (or if making from scratch, combine water, bones, and dried shiitake mushrooms, bring to boil, then reduce to simmer for 4-6 hours).

Prepare soft-boiled eggs by boiling for 6-7 minutes, then immediately transfer to ice bath. Once cooled, peel and set aside.

Heat oil in a separate pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

Add your protein choice and cook until golden and cooked through (chicken: 6-8 minutes, pork: 8-10 minutes, tofu: 5-7 minutes). Remove from heat and let rest 5 minutes before slicing.

Bring a separate large pot of water to rolling boil for noodles.

Add fresh ramen noodles and edamame (if using) to boiling water. Cook according to package directions (usually 3-4 minutes), stirring gently. Drain when done.

Ladle hot broth into serving bowls. Whisk in soy sauce and miso paste to taste, adjusting for saltiness and depth of flavor.

Divide cooked noodles and edamame between broth-filled bowls.

Arrange sliced protein on one side of each bowl. Add halved soft-boiled eggs, bok choy, julienned carrots, and sliced green onions.

Drizzle with sesame oil and garnish with seaweed sheets, sesame seeds, and chili oil if desired. Serve immediately while hot.