Preheat the oven to 400 degrees F.
Heat the olive oil in a large pot over medium heat. Trim the base of the bok choy and cut it in half. Sear both sides, about 2 minutes, until slightly brown and tender. Remove from pot and set aside. Add the garlic and fry until crispy, about 1-2 minutes. Take out the garlic and set aside.
In the same pot, add the onions and ginger. Cook until the edges of the onions start to brown, about 2 minutes. Add the mushrooms and cook until they begin to soften, about 1 minute. Add ¼ cup broth and deglaze the brown bits on the bottom of the pot. Add the rest of the broth and simmer for about 20 minutes (though you can cook longer for a deeper flavor). Season to taste with salt.
Meanwhile, wash the beets, then wrap them in foil and roast them in oven, until tender, about 20 to 30 minutes.
In a separate pot, fill with water and bring to a rolling boil. Add the noodles and gently separate with chopsticks or a fork. Cook for 2 minutes. Scoop out the noodles, then run them under cold water briefly to prevent overcooking. Bring the same water back to a boil again, add the eggs (leave the shell on) and boil for exactly 4-6 minutes, depending on your egg softness preference (4 minutes will result in a slightly runny yolk, 6 minutes will yield a firm yolk), take the eggs out and immediately put them in an ice bath. Carefully peel off the shell.
Add the noodles and bok choy to serving bowls, pour the broth over the top and top with roasted beets and crispy garlic. Add the egg, squeeze lemon juice over the top and sprinkle with cilantro and sesame seeds. Serve hot.
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