2. While eggs are boiling, combine broth ingredients with 1.5L water in a second saucepan and bring to the boil. Reduce heat, simmer for 15 minutes.
3. Take eggs out, reserving boiling water. Cool eggs under cold water. Peel and halve when cool enough to handle. Add noodles to saucepan of boiling water. Cook for 3 minutes, or until tender. Drain, rinse under cold water and set aside.
4. Remove kernels from corn cob. Trim and separate enoki mushrooms and quarter park choi. Keep separate. Heat a large pan with sesame oil over medium-high heat. Add pak choi to char for 1 minute on each side.
5. Divide noodles, vegetables and eggs between bowls, ladle over broth. Garnish with fried shallots and sesame seeds to serve.
Add chilli flakes or sambal oelek to serve if you prefer a little heat.
Pak choi can be cooked in broth instead.
2 garlic cloves, crushed
1 1/2 tbsp ginger, grated
1/2 tbsp rice wine vinegar
2 chicken stock cubes
1 tbsp sesame oil
1/4 cup soy sauce
1 packet soba noodles
1 corn cob
1 packet enoki mushrooms
1 bunch pak choi (rinsed)
2 tsp sesame oil, for cooking
40g fried shallots & sesame seed mix