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1. In a large mixing bowl, combine the almond flour, coconut flour, psyllium husk powder, salt, and baking powder. Mix well until all dry ingredients are evenly distributed.
2. In a separate bowl, whisk together the eggs and olive oil until well combined.
3. Pour the egg mixture into the dry ingredients and mix until a dough begins to form.
4. Gradually add the boiling water to the dough, mixing continuously. The dough will be sticky at first but will become more manageable as it cools.
5. Once the dough is cool enough to handle, knead it for about 2-3 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more almond flour as needed.
6. Divide the dough into four equal portions. Roll each portion into a thin sheet using a rolling pin or a pasta machine, aiming for a thickness of about 1/8 inch.
7. Cut the rolled dough into noodle shapes, either straight or wavy, depending on your preference. Dust the noodles with a little almond flour to prevent them from sticking together.
8. Bring a large pot of salted water to a boil over medium-high heat.
9. Once the water is boiling, carefully add the noodles to the pot. Cook for 2-3 minutes, or until the noodles float to the surface and are tender but still firm to the bite.
10. Using a slotted spoon, remove the noodles from the pot and transfer them to a bowl of cold water to stop the cooking process. Let them sit for a minute, then drain and set aside.
11. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
12. Add the sliced mushrooms to the pot and cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender.
13. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Stir in the soy sauce or coconut aminos and let the broth simmer for about 10 minutes to allow the flavors to meld.
14. Add the spinach or bok choy to the broth and cook for another 2-3 minutes until wilted.
15. In a serving bowl, place a portion of the cooked noodles at the bottom.
16. Carefully ladle the hot broth over the noodles, ensuring that the mushrooms and greens are evenly distributed.
17. Top the ramen with sliced green onions and any additional toppings you desire, such as soft-boiled eggs, seaweed, sesame seeds, or a drizzle of chili oil for heat.
18. Serve immediately while hot, and enjoy your homemade Paleo Keto Ramen Noodles!

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