Begin by bringing a medium-sized pot of water to a rolling boil. Carefully lower in 4 eggs using a slotted spoon and let them cook for 6 minutes. Once the time is up, promptly transfer the eggs to an ice bath to stop the cooking process, allowing them to cool while you prepare other ingredients.

While the eggs cool, take this opportunity to prep your ingredients. Mince 2 shallots, grate a small piece of ginger, and mince 4 cloves of garlic. Then, slice 2 green onions, julienne 1-2 carrots, and toast some sesame seeds in a dry skillet over medium heat until golden and fragrant.

In a large pot, heat 2 tablespoons of sesame oil over medium-high heat until shimmering. Add 1 pound of shrimp and sprinkle in 1.5 teaspoons of chili powder. Stir frequently, cooking for about 2-3 minutes until the shrimp are pink. Once cooked, remove the shrimp from the pot to prevent overcooking and set aside.

Reduce the heat to medium and add the remaining sesame oil to the pot. Sauté the prepared shallots until they become translucent, approximately 3-5 minutes. Stir in the grated ginger and minced garlic, allowing them to cook for about 1 minute until fragrant.

Pour in 4 cups of chicken broth, along with the juice of 1 lime, 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and the remaining chili powder. Increase the heat and bring the mixture to a gentle simmer for about 10 minutes.

Increase the heat to high and add the broken ramen noodles directly into the simmering broth. Cook for 2-3 minutes, stirring occasionally until the noodles are tender.

Add a couple of handfuls of fresh spinach to the pot, stirring until just wilted—this should take about 1 minute.

Carefully return the cooked shrimp to the pot, letting them heat through for an additional 1-2 minutes.

To serve, ladle the broth with noodles and shrimp into bowls. Top each serving with a halved soft-boiled egg, julienned carrots, sliced green onions, and a sprinkle of toasted sesame seeds. If desired, drizzle with hoisin sauce and serve lime wedges on the side.