Add the chicken broth to a large pot and heat to medium heat.

Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated. Bring to a boil.

Add the chicken to the ramen broth and reduce the heat to simmer. Poach the chicken for 10 minutes, or until cooked through.

Remove the chicken and shred it in a bowl with a couple of forks. Set aside until ready to use.

Add the ramen noodles to the broth and cook until the noodles are softened, about 5 minutes.

While the chicken is poaching or noodles are cooking, heat a pan or wok to medium heat and add 1 teaspoon sesame oil. Add the carrots and stir fry for 2-3 minutes to soften. Set them into a bowl and toss them with a bit more sesame oil, ½ teaspoon rice wine vinegar and a pinch of salt. Set aside.

Heat the pan or wok back to medium heat and add the mushrooms. Stir fry the mushroom slices for 1-2 minutes, to preference. Set into a bowl and toss with a bit more sesame oil, ½ teaspoon rice wine vinegar and a pinch of salt.

Remove the ramen noodles from the broth and distribute to 2 large bowls.

Top each with half the chicken, carrots, mushrooms and sliced soft boiled eggs.

Pour the ramen broth evenly into the bowls.

Garnish with fresh chopped parsley, red pepper flakes, green onion and sliced peppers. Serve.