Wash and cut the vegetables one by one (onion, garlic, king oyster mushroom; leave the bok choy leaves whole). Sauté the golden mushrooms with a little oil in a hot skillet and set aside.

Blanch the bok choy for 5 minutes in boiling salted water. Meanwhile, slice the stem of the king oyster mushroom and sauté it in a skillet. Set aside.

After 5 minutes, rinse the bok choy under cold water. Sauté it for a few minutes and set aside. At the same time, bring water to a boil to make soft-boiled eggs (cook for 6 minutes in boiling water).

In a hot skillet, caramelize the top (cap) of the king oyster mushroom, sliced, with 1 tablespoon sugar. Set aside.

Boil 4 cups water (about 1 liter) with the bouillon cube. Mix in the sugar, both soy sauces, oil, and ginger.

Peel the soft-boiled eggs after cooling them in cold water (this helps peel and cool the eggs, stopping the cooking). Cut the eggs in half lengthwise and soak them for a few minutes on each side in the marinade.

When the broth is boiling, remove the eggs from the marinade and set aside. Add the marinade to the broth. Cook the noodles in the broth according to the package instructions.

In a large soup bowl or ramen bowl, cut the nori sheets into quarters and place four small squares around the edge of the bowl. Add the noodles, then a portion of each vegetable. Don’t forget to add the caramelized king oyster mushroom pieces on top in the center. Finally, add two egg halves and pour in the broth. Serve hot.