Meanwhile, heat olive oil in a large soup pot over medium-high heat.
Add onion and cook until softened and translucent, about 5-7 minutes.
Add mushrooms and cook until they have softened, about 5-7 minutes.
Add ginger and garlic and cook one more minute.
Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce, and broth.
Bring to a boil.
Add ramen noodles and cook according to package - usually between 5-10 minutes.
For the last 2 minutes, add bok choy and green onions.
Ladle soup into bowls and top with soft boiled eggs, sesame seeds, and as much Sriracha as you can handle! Enjoy!