Heat a large pot over medium heat and add a tiny splash of oil. Sauté the minced garlic and grated ginger for about one minute.

Pour the chicken or vegetable broth into the pot. Add the soy sauce and sesame oil. Bring to a gentle boil, then reduce to a simmer for about five minutes.

Add the chosen noodles directly into the simmering broth and cook according to package instructions.

Two minutes before the noodles finish cooking, stir in the chopped bok choy or spinach.

Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering broth and drop the egg into the center. Repeat with the second egg. Cover the pot and turn off the heat.

Let the eggs sit in the hot broth for three minutes.

Ladle the noodles and broth into bowls, place a poached egg on top, and garnish with sliced green onions and optional chili oil.