Heat sesame oil over medium heat in the bottom of a large sauce pan. Add garlic and ginger and cook for 1-2 minutes (until fragrant but not browning).
Add chicken broth, 1/4 cup Bragg aminos, and 1 cup water. Bring to a boil.
Add the noodles and cook for 3-4 minutes (time may vary depending on which noodles you use). Remove the noodles with tongs or a pasta spoon and divide evenly between 4 large serving bowls.
Add the mushrooms to the boiling water and cook for 3 minutes. Remove the pot from the heat.
Divide the broth and mushrooms between the 4 bowls by ladling it over the noodles.
Top the ramen with nori, drained bamboo shoots, 1/2 of a ramen egg, and sliced green onions.
Note, if the ramen eggs were stored in the fridge, you may want to warm them a bit. It isn't uncommon to have room temperature or even slightly cold soft-boiled eggs in ramen, but some people may not like that. The soup will warm the egg to some degree but probably will not warm the very middle if it comes straight from the fridge.