Step 1

In a large pot, heat up the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften.

Step 2

Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.

Step 3

Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard so if you like them more tender, just cook them for a couple of extra minutes.

Step 4

Warm up your homemade vegetable stock and season with salt or soy sauce. Note* In the original stock recipe I don't include any salt specifically so it can be seasoned to match each recipe. Here I would definitely suggest giving the stock a splash of soy sauce along with some salt- it's delicious.*

Step 5

Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove it from the heat.

Step 6

Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies.

Step 7

Top with some chilli and spring onions (optionally) . Add a wedge of lime too (which is the perfect garnish for this broth).

Step 8

Add a homemade soft boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!