Start by boiling water in a small saucepan to boil the eggs. Then, add 4-5 cups of the turkey stock to a larger saucepan. To that, add the chopped carrot, chopped scallions, sliced ginger, smashed garlic, and two tablespoons of soy sauce. Bring this up to a boil and then reduce the heat to simmer for 20 minutes, or as long as it takes to prepare the rest of the recipe.

While the broth is simmering, get a large pan heating over medium-high heat with about 1 tablespoon of olive oil. Sauté the sliced mushrooms for about 8-10 minutes, stirring occasionally until they develop some nice browning. Then add the chopped kale and sauté, stirring occasionally. Season with a tablespoon of soy sauce and a teaspoon or two of grated fresh ginger. Sauté until the kale is wilted to your liking. cut the heat. 

*For the Eggs: When the water in the small saucepan is boiling, gently lower the eggs into the boiling water and adjust the heat to let the eggs gently boil. After 8 minutes, use a spider skimmer to transfer the eggs to an ice bath. Reserve the boiled water in the saucepan for the ramen noodles. 

Place your sliced turkey on top of the hot vegetables just to take the chill off the turkey and set aside. 

Carefully strain the broth onto a heat-safe bowl or large measuring cup and set aside.

Begin to reheat the reserved water we boiled the eggs in. Once boiling, submerge the noodles in the boiling water and stir with a fork to gently separate the noodles as they cook. Only cook them for about 3 minutes. 

Use a spider skimmer to transfer the noodles between two bowls. Then use tongs to divide the sautéd veggies between the two bowls, placing the veggies to one side of the noodles. 

Then lay the turkey slices alongside the veggies. Ladle on two to three ladle-fulls of the strained broth. Then slice each egg in half, the yolk should be slightly runny, but thick. Lay two egg halves on top. 

Then sprinkle on the sliced scallions and drizzle on the chili crunch, if using.