In a small saucepan, boil water and cook eggs for 6 ½ minutes to create a soft-boiled egg. Drain and let cool. Once cooled, peel the eggs, and gently slice them each in half (creating 4 halves). Set aside.
In a large stock pot or Dutch oven, heat ghee over medium heat. Add garlic, ginger, a pinch of salt and pepper and stir frequently until fragrant, about 1 minute.
Stir in mushrooms, soy sauce and sesame oil.
Bring heat to med-high until you have reached a boil. Reduce heat back to med-low and let broth simmer until mushrooms have completely softened, about 8 minutes.
Stir in bok choy bulbs and cook, stirring gently, for about 2 minutes.
Add ramen noodles, radish, carrot and spring onions. Cook another 2-3 minutes.
Remove from heat and serve immediately, garnished with ½ soft-boiled egg and 1 bok choy bulb. Add 4 basil leaves on top and stir into bowl before eating.
Squeeze some fresh lime juice on top (optional) and ENJOY this delicious heartwarming soup!
* Trim the slightest bit off end of bok choy bulbs, making sure that the bulbs stay together, without separating.
* The juice from a wedge of lime can be squeezed into the ramen, to taste.