Serve the ramen with soft-boiled eggs and sprinkle with sesame seeds.
Chop the spring onions, ginger, garlic and chilli.
Heat the oil in a pan, add the chopped vegetables and sauté them while stirring at the same time.
Add the fish stock, soy sauce, mirin and oyster sauce, and cook for 10-15 minutes.
Meanwhile, prepare the carrots and chop them into thin strips. Chop the button mushrooms into slices.
Slice the sea bass fillets into smaller pieces.
Half cook the ramen noodles (2-3 minutes), then strain.
Add the prepared mushrooms, carrots, pieces of sea bass and noodles to the soup.
Cook everything together for a few more minutes on low heat. Put the eggs in boiling salted water and cook for 6-7 minutes.