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In a large dutch oven or stock pot heat olive oil on medium heat.
Add in carrots and mushrooms and cook for 3-4 minutes or until tender.
Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
Add in broth, soy sauce, and sriracha and bring broth to a slow simmer.
Taste test broth and add in more soy sauce or sriracha to your liking.
Stir in kale and cook for 1-2 minutes or until wilted.
Add dried ramen packages to simmering broth and cook for 2-3 minutes.
Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
To make soft boiled jammy eggs: Bring a small sauce pot of water to a rolling boil.
Add in 2-3 eggs and boil for (6) minutes (be sure to set a timer!).
Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking.
Let cool for 2-3 minutes and very gently peel and half eggs for soup.