In a medium 6 to 8 quart saucepan, warm the vegetable and sesame oils on medium heat. Add in the garlic, ginger, miso paste and finely sliced green onions. Cook for 2 minutes while stirring frequently.
Add the stock, soy sauce and de-stemmed and sliced mushrooms to the pan. Turn the heat up to high and bring to a gentle boil. Cover and boil for 5 minutes.
Meanwhile, bring a small saucepan of water to a rolling boil on high heat. Add the eggs in and cook for exactly 6 ½ minutes, using a timer. Drain under cool water once cooked to stop the eggs from cooking further and set aside till plating.
Uncover the stock, turn down the heat to low and cook 5 more minutes, simmering.
Add in the well-rinsed baby bok choy with trimmed ends and cook until the greens are slightly wilted, about 3 to 4 minutes.
Carefully peel the soft boiled eggs and gently cut them in half.
Assemble by evenly dividing up the noodles, broth, and vegetables into deep bowls. Place one egg per bowl on top of the noodles and greens.
Garnish with a sprinkling of sesame seeds and a bit more sliced green onions. Enjoy!