Boil water in a large pot and cook the ramen noodles according to the package instructions. Drain and set aside.

In a separate pot, heat the vegetable broth over medium heat until it comes to a simmer.

Add green onions, and any other desired vegetables to the broth and cook for 5-7 minutes until tender.

In a pan, heat a tablespoon of oil over medium heat and cook the plant-based chicken pieces until browned and heated through.

In a small pot, boil an egg for 7-8 minutes for a soft-boiled texture, then peel and set aside.

Divide the cooked noodles between two bowls.

Pour the hot vegetable broth and vegetables over the noodles in each bowl.

Top with the cooked plant-based chicken pieces and the soft-boiled egg.

Garnish with sesame seeds and a drizzle of chili oil, if desired.

Serve immediately.