In a large Dutch oven or stock pot, heat the olive oil over medium heat. Once hot, add the shredded carrots and sliced mushrooms, sautéing for 3-4 minutes until they become tender.

Next, stir in the minced garlic, grated ginger, and sesame oil. Cook for another 1-2 minutes, allowing the fragrant aroma to fill your kitchen.

Pour in the vegetable or chicken broth along with the soy sauce and sriracha, bringing the broth to a gentle simmer. Taste the broth and adjust the soy sauce or sriracha for your desired flavor profile.

Add the thinly sliced kale or spinach, cooking for an additional 1-2 minutes until wilted.

Drop in the ramen noodles; let them simmer in the broth for 2-3 minutes until they soften and soak up the flavors.

While the ramen cooks, bring a small saucepan of water to a rolling boil. Once boiling, add the eggs and set a timer for 6 minutes.

After 6 minutes, transfer the eggs to a bowl filled with half ice and half water to cool them down quickly. Allow them to cool for 2-3 minutes before gently peeling and halving the eggs.

Ladle the soup into bowls, and top with thinly sliced jalapeños, a sprinkling of sesame seeds, green onions, and the soft-boiled eggs.