Preheat oven to 425 degrees.

Heat 1 tbsp oil in sauté pan on medium-high heat.

Add sweet potato, curry powder, paprika, salt and pepper, sauté for 3-5 minutes, searing the sweet potato.

Place sweet potato in oven and bake for about 20-25 minutes, or until tender.

Meanwhile, place 1 to 2 inches of water in small pot and insert steamer basket (the surface of the water should be under the basket).

Bring the water to a boil, add bok choy and cook for 2 minutes, remove when tender. Drain any excess water, cut into 1/2 or 1/4 lengthwise depending on size and set aside.

Heat 1 tbsp oil in a medium pot over medium heat.

Add mushrooms, ginger, curry paste, 5 spice, and honey, stir well.

Add soy sauce, deglaze.

Add Zoup Spicy Chicken Bone Broth.

Bring to a boil, lower heat and simmer for 15-20 minutes.

After 15-20 minutes, add the shredded chicken and Zoup Spicy Chicken Broth and sweet potato.

Bring a medium pot of water to a boil, gently add 6 eggs into the boiling water. Reduce heat and simmer for 8 minutes (for a slightly-runny yolk) or 9 minutes (for a soft, but more set up yolk).

Gently remove eggs with a slotted spoon and place into an ice bath, this stops the cooking process and will help the eggs to peel easily.

3.. Wait at least 10 minutes, gently peel under running water, and set aside.

Once the eggs are removed, add ramen noodles to the boiling water for 3-4 minutes, until soft.

Slice thin strips of scallions and carrots for garnish.

Divide the noodles, broth, mushroom, chicken and sweet potato into bowls.

Top with scallions, carrot and soft-boiled egg (cut in 1/2), serve immediately.