Mushroom Ramen

Remove the stems from the cremini mushrooms and thinly slice them.
Set a large pot over medium-high heat, add olive oil and add the sliced mushrooms. Cook for 5 minutes until tender.
Add the vegetable broth, miso paste, soy sauce, and chili sauce. Bring to a simmer over high heat, allowing the flavours to incorporate. Adjust seasoning to taste. Allow broth to keep warm over medium-low heat.
In the meantime, cook the ramen noodles until soft (in a separate small pot of boiling water). Follow the instructions on the packet. Strain, and rinse with hot water. Set aside in a bowl.
To make your soft-boiled eggs, bring a pot of water to a boil, and add your eggs. Set a timer and cook for 6-8 minutes. Set the pot in the sink and run cold water into it. Leave this for 5 minutes and peel the shell off.
To prepare the toppings, cut the green onion into 2 ½ inch long pieces and then thinly slice. Peel the carrot, and cut into similar small strips.
To serve, pour the broth into bowls and add ramen noodles. Cut the soft-boiled eggs in half, and set into each dish. Arrange the sliced green onion, carrot, sprinkle sesame seeds and a tough of cilantro! Add any sauces or toppings of your choice and ENJOY!!