Bring the chicken stock to a simmer in a medium sauce pan. Add noodles and simmer about 5 minutes, or until almost tender. (Precooked noodles can be added with the eggs and bok choy.) Crack eggs one at a time into a ramekin and slip into simmering broth. Add bok choy and cook for 4 minutes, or until bok choy is tender and egg whites are set. Carefully ladle into 2 bowls, drizzle with soy sauce, and sprinkle with scallions and spice mix.