Shrimp Ramen Noodle Soup

Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple. Full of veggies and shrimp, this recipe comes together in 30 minutes, making it a winter weeknight classic.
INGREDIENTS:
2 Tbsp olive oil, divided
1.5 lbs. 41/60 count shrimp, peeled and deveined
½ cup onions, chopped
¾ cup carrots, chopped
¾ cup red bell peppers, chopped
2 cups bok choy, cut into 1-inch pieces
2 tsp fresh ginger, grated
4 cloves garlic, minced
6 cups low-sodium vegetable broth
1 Tbsp sriracha
3 Tbsp tamari
2 Tbsp brown sugar
2 Tbsp lime juice
3 (3 oz) packages ramen, seasoning packets discarded
4 large soft-boiled eggs
fresh cilantro, to serve