Bring the broth to boil in a large stock pot.
Meanwhile rinse the bok choy and slice in half. Gently wash the oyster mushrooms with a clean, damp cloth and peel and slice the carrots.
Whisk in the birria consommé and carrots and bring to a simmer.
Add the ramen noodles, bok choy and mushrooms, continue simmering for another two minutes.
Turn off heat, spoon the noodles, broth and vegetables into bowls and garnish with scallions.