Fill a pot with water and bring to a gentle boil over medium heat. Add the eggs and cook for 6 minutes for a jammy yolk. Transfer to an ice bath.

Finely mince the shallots, garlic, and ginger. Peel and julienne the carrots.

In a large pot, heat 2 tablespoons of sesame oil until shimmering. Add shrimp, seasoned with chili powder, and cook for 2-3 minutes per side until they turn pink. Set aside.

Add another tablespoon of sesame oil if needed, reduce heat to medium, and add minced shallots. Sauté for about 3 minutes until translucent. Add ginger and garlic, cooking for another minute until fragrant.

Pour in chicken broth, lime juice, soy sauce, fish sauce, and remaining chili powder. Stir and let simmer for about 10 minutes.

Break ramen noodles in half and add to the broth. Cook for 2-3 minutes, then add spinach and stir until wilted.

Stir shrimp back into the broth and heat through for a minute. Adjust seasoning if needed.

Ladle the ramen into bowls, topping with halved soft-boiled eggs, julienned carrots, sliced green onions, and sesame seeds. Drizzle with hoisin sauce before serving.