Add the olive oil to a stock pot and heat to medium. Add the leek, bok choy, and broccoli and saute, stirring frequently, until veggies begin to soften, about 8 minutes. Add the garlic, ginger, ground coriander, cumin, nutritional yeast and continue cooking, stirring frequently, about 3 minutes.
Add the broth and bring to a full boil. Reduce heat, cover, and simmer 20 minutes, or until veggies are soft but still al dente.
Add the vermicelli rice noodles, cover, and continue cooking until noodles are soft, about 10 minutes.
Stir in the spinach let sit until spinach has wilted, about 1 minute.
Serve ramen with chopped green onion, basil, jalapeno, and soft boiled eggs.