Soak dried shiitake mushrooms in hot water for 10 mins. Drain the mushroom stock and set aside. Slice the mushrooms thinly and keep aside. Slice onions thinly and set aside. Peel and chop garlic finely and set aside. Slice your bell peppers, cabbage and set aside. Cook the noodles as per package directions. Drain them and rinse under cold water. Set aside separately.

If you are going to top your ramen with eggs, then prepare them ahead of time. This is how you make ramen eggs. Bring a sauce pan filled with water to a full boil. Carefully drop in the eggs. Lower the flame and let the eggs cook on medium heat. Immediately set your timer for 6 mins. Once timer goes off, remove the eggs and immerse them in a bowl filled with cold water. Let it sit in the water for 5 mins. Now peel the eggs and set aside till needed.

Mix Miso paste, Tahini in a bowl with some hot water to a smooth sauce like consistency. Heat sesame oil in a sauce pan, add garlic and onions and saute for 1 minute. Add in mushroom stock, vegetable broth, chilli sauce, soy sauce, vinegar, salt, sugar and pepper powder. Bring everything to a full boil. Lower the flame, add the tahini sauce into the broth. Simmer for 2 mins. Take it off the heat and set aside.

Heat 1 teaspoon sesame oil in a frying pan. Add in 3 cloves of minced garlic and ½ onion and sauté for 30 seconds. Add in sliced shiitake mushrooms and saute for a quick 2 mins. Season with salt, pepper, soy sauce and mix well. Remove the well seared mushrooms in a bowl and set aside.

In the same pan, heat ½ teaspoon of sesame oil and saute cabbage for 30 seconds on high heat. Remove cabbage to a bowl. Add capsicum in the same pan with another ½ teaspoon of oil and saute for 30 seconds and set aside.

Take your favourite Ramen bowl. First place cooked noodles towards one side of the bowl. Make sure you mount it so it can hold the ramen toppings. Now place cooked chicken on one side, next to the place sauted mushrooms, cabbage, capsicum.

Now to the other side of the bowl, pour in your ramen broth. Place ramen eggs, sprinkle with sesame seeds, chilli oil, coriander leaves. Serve hot.