Soft-boil egg (6-1/2–7 min), chill, peel, set aside.

In pot, warm avocado oil on low. Add garlic and ginger; cook 20–30 sec until fragrant, do not brown.

Add chicken bone broth and honey; heat until steaming, not boiling.

Add bok choy cut-side down for 60–90 sec, flip 20–30 sec. Remove and set aside.

Cook ramen noodles in separate water, 30–45 seconds under package time. Drain.

In bowl, whisk raw egg yolk, miso, mayo, and sesame oil until smooth.

Slowly whisk in ~1/4 cup hot broth to temper, then add remaining broth to keep mixture creamy.

Add noodles. Top with bok choy, halved soft-boiled egg, nori and green onion. Finish with chili oil.