In a large Dutch oven, stockpot or saucepan, heat the Coconut Oil (1 tablespoon) over a medium-high flame. Add the Shallot (2), Garlic (2 clove), and Cremini Mushroom (12 ounce). Stir-fry until the mushrooms are soft, reduced in size, and beginning to brown, about 4 minutes.
Pour in the Gluten-Free Tamari Soy Sauce (1/4 cup) and scrape up any brown bits that may have formed on the bottom of the pan. Cook one minute more, then remove half of the mushrooms to a bowl and set aside.
Prepare the soft boiled eggs. Bring the water to a boil. Then, reduce the water to a rapid simmer.
Add the Egg (4) one at a time. Cook the eggs for 5 to 7 minutes. Remove the eggs from the water with a slotted spoon. Run under cold water.
Add the Mushroom Broth (2 quart) to the pot and bring to a simmer. Submerge the Gluten Free Gluten-Free Brown Rice Ramen Noodles (2 package) in the liquid and cook, breaking the strands apart with your spatula, until the noodles are tender (about 3 minutes, or according to packaged directions).
Remove the pot from the heat and allow to cool slightly before stirring in the miso. To preserve the good bacteria, it’s best to let the broth rest until it’s sip-able. Right before you’re ready to eat, whisk in the Red Miso Paste (1/4 cup) and Sriracha (2 teaspoon) until dissolved. Ladle the ramen and broth into bowls and garnish with the Baby Bok Choy (4), Scallion (1 bunch), and Eggs.