Make the broth. In a large pot, simmer together the stock, ginger, garlic,

soy sauce, and sesame oil for 15-20 minutes to infuse the broth with the

aromatics.

Add the bok choy. Use a slotted spoon to remove the onions and garlic.

Increase the heat to a low boil and add in the halved bok choy. Cover with

a lid and cook for 3-5 minutes, or until the leaves are wilted and the base

has started to turn translucent. Remove the bok choy and set one in each

serving bowl.

Add the brisket. Add the brisket pieces to the warm broth and cook until

just barely heated through. Transfer 2 slices to each serving bowl.

Cook the noodles. Turn the heat up to a boil and add in your ramen

noodles. Cook until just softened, 2-3 minutes.

Make the ramen. Ladle your broth and noodles into each dish and

arrange the bok choy and brisket in the bowl. Top with your desired

toppings, placing an egg in each, green onions, cilantro, jalapeño slices,

and chili crisp, if desired.