Place the eggs in a sauce pan and cover them with water. Bring to boil and once the water starts boiling, turn the heat off and put the lid on the sauce pan. Let the eggs sit undisturbed for six minutes.
After six minutes, run the eggs under cold water and peel them. Set aside.
In a large pot, mix chicken broth, water, garlic, ginger, sriracha, sesame oil, soy sauce and rice vinegar.
Bring it to simmer, reduce the heat and simmer for about 25 minutes.
Add in sliced mushrooms and shrimps, cook for 2-3 minutes.
Add in the noodles and cook for another 2-3 minutes.
Divide the spicy ramen between four bowls, top with half an egg, sesame seeds and scallions.