Fill a medium sauce pan 3/4 of the way full with water. Heat on high until boiling. Meanwhile, prepare the vegetables. Cut the carrots into thin slices. Roughly chop the bok choy. Cut the broccoli into small florets (I like to use frozen broccoli to save time). Thinly slice the green onion separating the green tops from the white bottoms. Peel and finely chop the ginger. Mince the garlic.

Empty the water from the saucepan. Heat a tablespoon of olive oil over medium heat. Add the ginger, garlic, and white bottoms of the green onion. Cook for 1-2 minutes or until fragrant.

Add 2 cups of chicken broth to the medium sauce pan with the ginger, garlic, and onion. Then, add the broccoli, carrot, and bok choy. Add the soy sauce, black pepper, and garlic powder. Stir, then, let simmer on low heat for 5-10 minutes.

While the veggies simmer, carefully peel the shell from the eggs. Once the vegetables have softened, add the ramen. Cook for 2-3 minutes or until the ramen has softened.

Pour the ramen into bowls. Top with the eggs and the tops of the sliced green onion.