1. Bring a large pot of salted water to a boil (100°C/212°F) and cook the ramen noodles according to the package instructions. Drain and set aside.

2. In a separate pot, bring the stock to a boil (100°C/212°F). Add 2 tablespoons (30 ml) of soy sauce, 1 teaspoon (5 ml) of sugar, 1 teaspoon (5 ml) of sesame oil, 1 teaspoon (5 ml) of rice vinegar, 1 tablespoon (15 g) of grated ginger, 2 cloves of minced garlic, and 1/4 teaspoon (1.25 ml) of chili flakes. Reduce heat to low (around 70°C/158°F) and let simmer for about 3 minutes.

3. In a pan, sauté 200g (7 oz) of sliced mushrooms in 2 tablespoons (30 ml) of oil until tender and lightly browned. Add 100g (3.5 oz) of grated carrot and cook for an additional 2 minutes. Season with salt to taste.

4. To assemble the dish, place the cooked noodles in a bowl, followed by the sautéed mushroom mixture. Ladle the hot stock over the top and garnish with thinly sliced scallions, a boiled egg cut into wedges, and a sprinkle of sesame seeds.

5. Serve immediately and enjoy!