1. Heat sesame oil in a large pot over medium heat. Once warm and fragrant, add the diced shallots, and sauté for 5 minutes or until translucent. Add fresh ginger, the minced garlic and the mushrooms and sauté for another 2-3 minutes. Add vegetable stock, water, soy sauce, rice vinegar, fish sauce and chili garlic sauce, and bring to a boil.
2. Once boiling, add turkey breast (whole), and turn heat down to a simmer, cooking for 15 minutes.
3. While turkey is cooking, fill another pot with water and place it on the stove over high heat.
4. While water is boiling, place the ramen noodles in the pot and cook for 4-5 minutes. Drain noodles and rinse briefly with cold water to avoid the noodles sticking. Set aside.
5. Remove turkey with a fork from soup pot. Use a meat thermometer to ensure the turkey is cooked to a temperature of 165 degree F. If not, return the turkey to the pot to cook for an additional 2 minutes before checking again. Once turkey is cooked, use two forks to shred the turkey meat on a cutting board.
6. Return shredded turkey, along with the baby bok choy and cooked ramen noodles to the pot, simmer for an additional 2 minutes.
7. Using a ladle, plate and serve turkey ramen, topping each bowl with hard boiled egg, diced green onion, Thai basil or sesame seeds, as desired.

Leftover turkey ramen can be stored in the fridge, in an airtight container, for 2-3 days. See notes about storing the ramen noodles separately.