Fill a large saucepan with water and heat to a gentle simmer. Using a slotted spoon, lower the eggs, one at a time, into the water. Let simmer 7 minutes. Immediately remove the pot from the heat.

Gently drain the hot water from the saucepan. Add cold water to the saucepan and fill with ice cubes. Let the eggs cool in the ice water until they are cool enough to handle.

Gently crack each egg and remove the shells. Just before using, slice the eggs in half.

Heat the oil to medium in a Dutch oven or soup pot. Add the bok choy, mushrooms and the whites of the scallions and sauté 2-3 minutes or until slightly soft. Set the green parts of the scallions aside. Use a slotted spoon to remove the vegetables from the pot and place them in a bowl. Set aside.

Add the ground pork to the pot, adding a bit more oil if needed, and sauté 7-8 minutes or until browned, breaking the pork up with a wooden spoon as it cooks. Stir in the ginger, salt (if using) and black pepper and sauté an additional 30-60 seconds, until the garlic and ginger are fragrant.

In a small bowl or liquid measuring cup, stir together the miso paste, peanut butter, soy sauce, brown sugar, chili garlic paste and sesame oil and stir to combine. Stir the mixture into the pork until combined, sauteing for about 30-60 seconds.

Add the stock and bring to a simmer. Stir in the ramen noodles and cook 7-8 minutes. Use tongs to break apart the noodles as they cook.

Let the soup simmer on very low heat at least 10-15 minutes to allow the broth to develop rich flavor. The longer it simmers on very low, the more flavor it will have.

Ladle the broth into bowls. Use tongs to distribute the ramen and vegetables into each bowl. Top each bowl with the soft-boiled eggs, sesame seeds and a drizzle of chili oil. Garnish with the remaining sliced green onion tops.