Miso Ramen with Soft Boiled Eggs

Steps

1. a medium pot of water to the boil. Bring a full kettle to the boil.
2. Using a slotted spoon, place eggs gently into pot of boiling water and cook for exactly 7 minutes.
3. Drain immediately and run under cold water for a minute or place directly into an ice bath for a few minutes. Remove shells, cut in half and set aside until ready to serve.
4. While eggs cook, heat sesame oil in a large pot (with a lid) on low-medium heat. Add ramen spice mix, garlic and ginger and cook for about 1 minute, until fragrant. Add all remaining miso broth ingredients, increase heat to medium and bring up to a simmer.
5. Add gai lan and bok choy and simmer for 1 minute, until bright green and tender. Add first measure of spring onions (white part). Stir, cover and remove from heat. Set aside.
6. While broth is coming to a simmer, place vermicelli in a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to snip in a few places to make it easier to eat.
7. divide miso and noodles between bowls. Top with carrot ribbons and softboiled egg halves. Sprinkle over chilli flakes (if using), green part of spring onions and chilli furikake. Drizzle over sesame oil (if using).