Boil some water in a saucepan, add the eggs and cook for 6 minutes.

Remove the eggs and let them cool before peeling and cutting in half.

Place the vegetable stock in a large saucepan, turn on the heat and bring to a boil.

Add the mushrooms and reduce to a simmer for 3 minutes.

Increase the heat to a gentle boil, add the noodles and allow them to cook for about 3-4 minutes till done.

Add in the baby pack choi when the noodles are half cooked.

Switch off the heat and mix in the spring onions, soy sauce and sesame oil.

Serve the mushroom ramen in bowls topped with the soft boiled eggs.