Cut the tofu, carrots, sweetcorn, pak choi, courgettes, mushrooms, spring onions, etc. into bite-sized pieces for the soup and put some aside for the topping. Peel and finely chop the garlic, ginger and onion. Heat the sesame oil in a large pan and sauté the garlic, ginger and onion. Add the miso paste and sauté together. Pour in the soup. Season with sugar, sake, salt and pepper and simmer for 10 minutes. Hard boil the eggs.
Add the ramen and vegetables to the soup, simmer for 3 minutes and season with soya sauce.
Serve in bowls, top with topping and half an egg.