Season the chicken with Kosher salt and black pepper. Grill over medium heat for 5-7 minutes each side or until an internal temperature of 165 degrees is reached. Wrap in foil or plastic wrap and set aside.
Heat sesame oil in a medium sauce pan. Toss in the minced garlic and grated ginger and cook for 1 minute until highly fragrant. Remove from heat briefly and add the following: soy sauce, dried shitake mushrooms, chicken stock, sea salt, and bamboo shoots. Return to heat and bring to a boil. Reduce heat and simmer covered for 10 minutes, adding the chopped baby bok choy for the last minute.
While the broth is simmering, cook the ramen according to package instructions, typically 5-7 minutes. Drain and set aside.
Assemble ramen bowls by adding a ladle of broth to each bowl, putting in a serving of noodles, arranging a serving of sliced chicken breast and soft boiled egg, and topping with sliced green onion.
Salad
Combine all the salad ingredients in a serving bowl, top with dressing.