• Heat sesame oil and olive oil in a medium-large saucepan over moderate (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you’ll get a bitter flavor.
• Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
• Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
• Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.
• Carefully transfer the soup and noodles to bowls, and allow them to cool. At this time, make your soft-boiled egg.

Soft-Boiled Egg

• Bring water to a boil in a small saucepan. Add the eggs, and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the eggs and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
• Garnish with your toppings of choice.
• Fall into a state of bliss.