Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Mince the garlic and ginger using a rasp.

Finely slice the cabbage into slices 1 centimeter thick.

Peel the carrots and cut into pieces 6 centimeters long, then slice into planks ½ centimeter wide. Place the planks flat side down and slice into ½ centimeter thick matchsticks.

Using scissors, slice the nori into thin strips.

Slice the green onions 1 centimeter thick, on an angle.

Place the eggs in a pot of cold water and bring to a boil. Once boiling, remove from the heat, cover, and let sit for 8 minutes. Once the 8 minutes have passed, drain the water and run the eggs under cold running water to stop the eggs from overcooking. Once cooled, peel the shells and cut the eggs in half.

Measure out the grapeseed oil, bean sprouts, vegetable stock, sugar, soy sauce, miso paste, sesame oil, noodles, and sesame seeds.

Put the large pot over medium heat and add the oil. Once the oil is hot, add the ginger and garlic, stirring quickly to prevent burning. Cook for 1 minute or until fragrant.

Add the cabbage and carrots, and cook for 4 – 5 minutes or until softened, stirring frequently.

Add the bean sprouts, vegetable stock, soy sauce, and sugar. Bring to a low boil, then whisk in the miso paste and sesame oil. Let simmer for 10 – 15 minutes, taste, and adjust seasoning if necessary.

Meanwhile, bring 2 litres of water to a boil in the medium pot. Once boiling, add the ramen noodles and cook for 5 – 7 minutes, until the noodles are al dente.

Place the small frying pan over high heat. Once hot, add the sesame seeds and stir them in the dry pan for 1 – 2 minutes until they give off a nice toasty smell.

Place the cooked noodles in a bowl, and ladle the broth overtop. Garnish with the green onions, soft boiled egg, sesame seeds, and nori.