In large pot, heat olive oil over medium-high heat. Add ginger and garlic; saute until fragrant, about 30 seconds. Add shrimp and saute 60-90 seconds until almost cooked through then transfer shrimp to plate.

Add soy sauce and mirin to pot. Stir to combine and continue cooking 1 minute.

Add stock, cover and bring to boil then remove lid, reduce heat to low and simmer uncovered 5 minutes. Add dried mushrooms and simmer 10 minutes.

In medium pot, bring water to boil. Gently lower eggs (still cold from refrigerator) into water and simmer 7 minutes for slightly runny yolks or 8 minutes for soft-set yolks.

Fill large bowl with ice water. When timer finishes, transfer eggs to ice bath to halt cooking. Wait 5 minutes or until cool then carefully peel shell and slice eggs in half, lengthwise.

In same medium pot, boil ramen noodles according to package directions, discarding seasoning packets. Return shrimp to original pot with ramen broth and remove from heat.

Drain cooked noodles and divide into two bowls. Pour broth and shrimp over noodles. Top with scallions, eggs and jalapeno, if desired, then serve immediately. Season with sea salt, to taste.