Bring a medium saucepan of water to a rolling boil. Carefully lower 2 eggs into the boiling water and start a timer for 6½ minutes for soft-boiled eggs with jammy centers.

After the eggs have cooked for 3 minutes, add the ramen noodles to the same pot and gently separate them with tongs or chopsticks. Continue cooking until the timer reaches 6½ minutes total and the noodles are tender.

While the eggs are simmering, prepare an ice bath: fill a bowl with a cup of ice and cold water. When the eggs are ready, transfer them from the saucepan into the ice bath. When the eggs have cooled, carefully peel them and slice them in half.

Warm the broth over medium heat until boiling. Reduce the heat to a simmer and add the bok choy. Simmer for 4 minutes, until tender.

Meanwhile, in a small bowl, whisk 1 egg with mayonnaise, chili onion crunch, and soy sauce. Slowly pour 1 cup of the warm broth into the bowl while whisking vigorously to temper the egg.

Slowly pour the egg mixture into the saucepan with the ramen and remaining broth, stirring until fully combined.

Divide the cooked ramen and broth into two bowls. Top each bowl with eggs, extra chili oil, furikake, and green onions.