Heat the olive oil in a large saucepan over medium heat. Add garlic and ginger, sauté until fragrant, about 1-2 minutes. Do not brown the garlic.
Add the carrots and mushrooms, sauté until they soften, about a minute, stirring frequently.
Add the broth, sesame oil, rice vinegar, Sriracha and soy sauce. Simmer for about 5 minutes stirring occasionally.
Meanwhile, make your soft-boiled egg(s). Bring water to a boil in a small saucepan, add the egg(s), and boil for seven minutes. Prepare an ice bath in a bowl.
Meanwhile, carefully place the Ramen noodles into the pot of simmering broth; cook for approx. 3-4 minutes or until tender.
Transfer the soup and noodles to bowls. Garnish with your favorite toppings.
Once the egg(s) are done, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Crack and peel the egg(s), slice in half, and place on top of your Ramen bowls.