Heat olive oil and sesame oil in a large saucepan over medium heat. Add garlic and ginger and simmer until fragrant. About 1-2 minutes. Do not brown the garlic.

Add the broth, sriracha, rice vinegar, and soy sauce. Stir and bring to a simmer for about 5 minutes. Taste and adjust heat and taste to your liking.

Carefully add the ramen noodles into the simmering broth and allow to cook 2-3 minutes or until cooked and tender.

Transfer the soup to two bowls and allow to cool a bit. Meanwhile make the soft boiled eggs.

Bring water to a boil in a small saucepan, add the eggs and let boil for 5 minutes. While boiling add ice to a small bowl and fill with water. Remove the eggs and place into the ice bath for 1-2 minutes until cool enough to handle. Lightly crack and roll them on a flat surface, peel and slice in half and place ontop the ramen. Garnish with green onions.