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Season the beef all over with the salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, working in batches, add the beef and cook until browned on all sides, about 15 minutes total.
Meanwhile, in a slow cooker, whisk together the stock, coconut milk, red curry paste, lime juice, ginger, garlic, soy sauce, fish sauce, and brown sugar. Transfer the beef to the slow cooker. Cover and cook on high for 6 hours on low for 8 hours, until the beef is very tender.
Using tongs, transfer the beef to a plate or cutting board and shred it using two forks, discarding any large pieces of fat.
Add the bok choy, mushrooms, and green onions to the slow cooker. Cover and cook on high for 15 minutes, or until the bok choy is nearly tender. Add the ramen and shredded beef, cover and cook until the ramen is tender, about 15 minutes.
Divide ramen between six bowls and top each with a soft boiled egg and green onions before serving.