• Add the sesame oil to a heated saucepan, then add the minced garlic. Let it cook for 30 seconds, then add the chicken broth.
• Stir in the soy sauce, ginger, rice wine vinegar, and sriracha. Bring the broth to a light boil, then add in the chicken. Cook the chicken for 10 minutes.
• Bring a small pot of water to a boil. Add the eggs, cover and cook for 6 minutes. Remove the eggs and place them in ice water to stop the cooking process.
• Spray a nonstick pan with olive oil and cook the carrots 3-5 minutes.
• Once the chicken is done cooking remove it from the pan. Add the ramen noodles to the pan and cook for 3 minutes.
• Shred the cooked chicken.

Assembling the bowls:

• Add half of the ramen noodles and broth to each bowl.
• Put half of the chicken in each bowl, half of the carrots in, and add one soft-boiled egg to each bowl.