Begin by boiling water in a large pot. Add the ramen noodles and cook according to package instructions until al dente.

In the same pot, add the chicken or vegetable broth and bring it to a gentle simmer.

In a separate skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.

Stir the sautéed mixture into the broth. Then, add the shrimp and cook for 2-3 minutes until they turn pink.

Add the soy sauce to the broth for depth and seasoning, enhancing the umami flavor.

Add the chopped bok choy and cook for another 2 minutes until wilted but still crunchy.

Drain the cooked ramen noodles and add them to the broth mixture. Toss well to combine.

Pour the ramen into bowls and garnish with sliced green onions. Add sriracha if you like a spicy kick.