Bring 4 cups of water to a boil in a medium saucepan and then remove from heat. 

Add the soy sauce, ginger, lemongrass, and fish sauce to the saucepan and whisk them together. 

Then, add tea bags to the saucepan and let the tea bags steep. Set aside.

In a separate saucepan bring 5 cups of water to a boil and carefully add 6 eggs. 

Allow the eggs boil for 5 minutes and then place eggs in an ice bath for 5 minutes. 

Carefully remove the eggshells from all of the eggs and place them in the black tea mixture. 

Let the eggs sit in the tea mixture while you prepare the mushrooms and the ramen (the longer the eggs soak, the better). Whatever you do, do NOT discard the black tea broth. This will be used later in the recipe! 

Place rice vinegar, apple cider vinegar, red pepper flakes, and salt into a medium sized bowl and whisk ingredients together. 

Add the mushrooms to the bowl and stir mushrooms into the vinegar mixture. 

Set mushrooms aside while you prepare ramen. 

Heat a large 5-qt. Dutch oven or pot over medium/high heat. Add olive oil. 

When olive oil is fragrant add just the white parts of the green onions to the pot (the green parts are used as a fresh topping) and sauté for 1 minute. 

Add the minced garlic and grated ginger to the green onions and sauté for 2 minutes. 

Next, add the quartered bok choy to the dutch oven and toss all the ingredients together until the bok choy is coated with oil. 

Turn heat down to medium and cover the dutch oven and let the bok choy steam for 4-5 minutes. 

Remove the bok choy from the dutch oven (leaving any garlic and onion in the dutch oven) and set aside. 

Add the red pepper and matchstick carrots to the pot and sauté the vegetables for 2-3 minutes. 

Carefully remove the ramen eggs from the liquid and set them aside for later and discard the tea bags. The remaining liquid is going to help flavor the broth of the ramen.

Pour the black tea mixture through a fine sieve to remove any loose tea. 

Then, add the black tea mixture to the dutch oven with red pepper and carrots. Stir to combine. 

Finally, add the chicken broth, soy sauce, sriracha, and fish sauce to the pot and whisk everything together and bring the broth to a boil. 

Once the broth is boiling, add the ramen noodles and cook for 5-7 minutes or until al dente.*

When the noodles are ready, add the bok choy and ramen eggs back into the Dutch oven to warm up (about 2-3 minutes)

Serve the ramen in large bowls and serve with pickled mushrooms, chopped green onion, thai basil, and cilantro.