Bring a pot of water to a rolling boil. Carefully add the eggs and boil for exactly 6 minutes for soft-boiled perfection. Transfer the eggs to an ice bath to cool down quickly.

While the eggs are cooling, prepare your aromatics and veggies. Mince two shallots, one inch of fresh ginger, and two cloves of garlic. Julienne the carrots and toast sesame seeds until golden.

In a large pot, heat 1.5 tablespoons of sesame oil over medium-high heat. Add the shrimp and sprinkle with 1.5 teaspoons of chili powder. Sauté for 2-3 minutes per side until the shrimp turn pink and opaque, then set aside.

Using the same pot, add the remaining sesame oil. Toss in the minced shallots and sauté for 3-5 minutes until they're translucent. Add the ginger and garlic; cook for an additional minute.

Pour in the chicken broth, lime juice, soy sauce, and fish sauce into the pot. Add remaining chili powder and bring to a gentle simmer for 10 minutes.

Add ramen noodles to the simmering broth. Cook for 2-3 minutes, stirring occasionally.

Once noodles are cooked, toss in the spinach and cook for another minute. Return the cooked shrimp to the pot for 1-2 minutes to warm.

Serve the ramen in bowls, slice the eggs in half and place atop each serving. Garnish with carrots, green onions, sesame seeds, and hoisin sauce.