Prepare the ramen eggs by cooking them to soft-medium. Immediately plunge the eggs in an ice bath for 5 minutes. 

Meanwhile, combine the soy sauce, rice vinegar, and water. Carefully peel the eggs and place them in the soy mixture. Cover and store in the fridge until needed.

To prepare the soup, add the oil to a large pot or dutch oven, and place it over a medium heat. Add the mushrooms and sauté for a few minutes. 

Add the garlic paste and ginger paste, and stir it into the mushrooms. Next, add the chicken broth, soy sauce, rice vinegar, and fish sauce, and the chicken. Bring to a boil then reduce to a simmer.

Cover and cook for 15-20 minutes or until the chicken is cooked through.

Use a slotted spoon or tongs to remove the chicken, and use two forks to shred the meat. 

Return the chicken to the pot together with the bok choy white parts (roughly chopped), and the Palmini noodles.

Cook for 4-5 minutes until the bok choy has slightly softened. Taste for seasoning and add more salt, pepper, or soy sauce if needed.

Carefully remove the eggs from the marinade, and cut them in half lengthways. Place them into the soup together with the bok choy greens, and allow them to warm through.

Serve, garnished with sliced green onion tops and toasted sesame seeds.