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.
Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.
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.
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.*
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.
Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies.
Top with some chilli and spring onions (optionally) . Add a wedge of lime too (which is the perfect garnish for this broth).
Add a homemade soft boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!
Note: In this ramen recipe, any of the vegetables can be omitted or replaced, or used more of. If you prefer, you can also add spinach, radishes, sweet corn, bell peppers, or sprouted beans. Also, feel free to add some cubed tofu or fried tofu puffs to the ramen too, for additional protein. * My homemade broth isn't clear as I added starchy vegetables like parsnips and potatoes to the broth. If you want a clear broth then don't include any starchy vegetables in the stock.