• Slice and coat the chicken with grated ginger and flour (as with Korean Chicken). Cook in the air fryer for 25 mins.
• Prepare hard boiled eggs by boiling for 6 mins. Shell and set aside. Wash and slice green onions.
• Wash and heat up noodles in saucepan.
• Wash and slice Bok Choi and set aside.
• Heat the Ramen Noodles on low heat for 15 minutes.
• Heat the olive oil in a large saucepan over medium heat. Add the ginger, garlic, and gochujang and cook until fragrant, about 30 seconds.
• Stir in the rice wine vinegar, coconut milk, soy sauce, chicken stock, tahini, shitake mushrooms, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Stir in the bok choy and cook until heated through, about 1 minute.
• Divide the ramen noodles among bowls and ladle the soup over top. Add chicken pieces and garnish with green onions and sesame seeds toppings and serve immediately.

Tips:

• If you want a spicier soup, add more gochujang to taste.
• You can also add other vegetables to the soup, such as carrots, mushrooms, or onions.
• To make the soup ahead of time, simply cook all of the ingredients except for the ramen noodles and bok choy. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat, then stir in the cooked ramen noodles and bok choy.