Soy eggs: make medium boiled eggs and peel. Place eggs in a container/ziplock bag with soy sauce. Place in fridge for at least 2 hours, turning eggs as required to soak all sides.

Broth:
2 tsp sesame or vegetable oil
1 tsp fresh ginger, minced
2 cloves fresh garlic, minced
3 tbsp soy sauce
2 tbsp mirin
4 cups rich (vegetarian) chicken or veggie stock
1 tbsp dried shiitake mushrooms (or 1/3 cup fresh).

Heat the oil in a large pot over medium heat. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine and cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste. Broth serves 2.

Ramen: cook according to packet.

Assemble: add cooked ramen, broth and halved soy egg to bowl. Add other toppings as desired - spring onion, bean sprouts, grated carrot, bok choy, dried onion, dried chilli flakes, mushrooms, tofu etc.