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Add a little olive oil to a pot and saute the ginger, garlic, and white parts (only) of the ramps for about 2 minutes.
Add the mushrooms and cook for another 3 minutes or so.
Next toss in the soy sauce and cook for an additional minute or so.
Pour in the chicken broth and bring to a boil, then reduce to a simmer.
Cook for about 5 more minutes, then salt and pepper to taste.
Turn off the heat and add your bok choy and ramp greens.
In the meantime, boil a small pot of water and gently add your eggs.
Cook them for 7 minutes, then remove immediately and place in a bowl of ice water.
To save dishes, toss the noodles into the same water you boiled the eggs in and cook them per the package instructions.
Once the noodles are done cooking, drain and rinse under some cool water.
To plate, add some noodles to each bowl, then cover with the broth and vegetables.
Slice the egg and place on top, then garnish with fresh chives, radishes, and a few squirts of sriracha!