In a dry pan, toast the sesame seeds for 1-2 minutes until golden, then leave to cool.
Cook the ramen noodles in a pot of boiling water for 5 minutes then drain and leave to the side.
In a large pot place the stock, garlic, ginger, five spice, chilli, vinegar, honey, chilli and tamari. Let this simmer for 5 minutes then add the mushrooms and cooked noodles and cook for a further 5 minutes.
Meanwhile, soft-boil the eggs in a pan of hot water – this should take about 5 minutes for a deliciously gooey yolk. Cool the eggs in a bowl of cold water, then peel and slice in half.
Serve the ramen into two bowls, layering your noodle soup with the carrot, spring onions, coriander, fresh chilli and toasted sesame seeds. Crown with your gorgeous gold-yolked eggs, and enjoy!