In a large pot, heat the oil on medium heat.

Add the carrots and cook for 1 minute.

Then add the bok choy and garlic. Stir together.

Pour the broth in and bring to a simmer. Add soy sauce and ramen.

Cook for 4 minutes in the broth or according to package instructions. Make sure not to overcook or the noodles become soggy.

Remove the pot from the heat and serve ramen soup immediately with egg, green onions, sesame seeds, chili and lime.

Store the leftovers in an airtight container for up to 3 days.