Bring a pot of water to a boil.

While the water is heating up, combine ramen seasoning, 1 egg, and mayonnaise in a serving bowl. Whisk together to combine. Set aside.

Once the water comes to a boil, gently drop the remaining egg into the water and then set a time for 6½ minutes. Lower the heat if needed to bring down to simmer, so the egg doesn't crack. Keep an eye on the timer, you'll be cooking the rest of the ingredients in the pot according to how much time is left.

When there's 5 minutes left of the timer, drop the ramen cake and enoki mushrooms into the pot. After about 2 minutes, the ramen noodles should loosen up. Stir them gently with chopsticks so they come apart and not stick to each other.

When there's 2 minutes left of the timer, add in bok choy halves and tofu slices. Immediately prepare an ice bath for the egg.

Once the timer goes off, remove the egg from the pot using a spoon or a sifter and transfer to the ice bath.

Take about ½ cup of the steaming hot broth from the pot, and slowly pour into the serving bowl with the mayo seasoning mixture while stirring. Stirring is important so the egg doesn't cook while pouring.

Add the cooked noodles to the bowl, then top with bok choy and tofu. Remove the egg from the ice bath, peel, and slice in half. Add to the ramen.

If you want, top with green onions, furikake, and chili crisp. Enjoy!