Directions
In a Dutch oven or other large soup pot over medium-high heat, add olive oil. When the oil is hot, add the onion, and celery and cook for about 10 minutes until the celery is cooked and the onions are translucent.
Add the garlic and half of the parsley and cook for another minute.
Add the beef stock, chicken stock, water, soy sauce, and sriracha. Season to taste with salt and pepper. Bring the soup to a boil, then turn down the heat, and simmer for 5-8 minutes.
Bring 1/2" of water to a boil in a small saucepan. Add 4 large eggs, cover, and cook for 6 1/2 minutes exactly. Run cold water over the eggs until you can handle them, then peel, and cut to serve.
Add the Ramen noodles, Bok choy (including green tops), and snow peas, cooking for 3 minutes or until Ramen is cooked through and the vegetables are crisp-tender.
Season flank steak with salt and pepper liberally and sear 5 minutes on each side on an oiled cast iron pan. Slice thin across the grain.
Serve the soup in 4 deep soup bowls and top with remaining parsley, sliced red chiles, slices of steak, and a soft-boiled egg.
