Boil the baby pak choi leaves in a pot of water until tender, about 3-4 minutes. Remove and set aside. In the same pot of boiling water, cook the eggs for 6-7 minutes for a soft-boiled. Cool under running water, peel and cut in half.
Prepare the tofu by draining and pressing to remove excess moisture, Cut the tofu into cubes. Heat the sesame oil in a frying pan over medium heat. Add tofu cubes and shitake mushrooms. Cook until tofu is golden and mushrooms are tender. Set aside.
n a bowl, combine the ORGANIC DASHI FLAVOURED MISO SOUP BASE & SEASONING, grated garlic and vegetable stock. Mix well to dissolve the miso paste.
Combine 180ml water and soy milk in a pot and heat until almost boiling. Add the miso, garlic, vegetable stock mixture to the pot and mix thoroughly.
In a separate pot, cook the ramen noodles according to package directions. Once cooked, drain and set aside.
Put cooked noodles in a bowl and pour the hot soup over the noodles.
Arrange the baby pak choi, shitake mushrooms, tofu, edamame and half boiled egg (if using) on top of the bowl.
Serve hot and enjoy!