Prepare Veggie Base Stock: Wash 2 bunches of soup greens and cut them coarsely. Peel 1 piece (approx. 100 g) ginger and cut into thin slices. Cut 1 garlic bulb in half horizontally. Bring ingredients and 3 l cold water slowly to the boil and simmer for about 1 hour. Wipe off 20 g Kombu (just wipe lightly without destroying the white layer!) and add after about 45 minutes.
Prepare the ramen soup: boil 3-4 l salted water (1 teaspoon salt per litre). Clean, wash and halve the Pak Choi. Clean the mushrooms, possibly wash and halve them. Wash, clean, seed and dice the pumpkin.
Cook the pasta in boiling salted water according to the instructions on the packet. Boil eggs in a separate pot for about 6 minutes until soft. Heat 2 tablespoons of oil in a frying pan, fry the mushrooms for about 3 minutes, remove them. 1 tablespoon of oil in the pan, fry pumpkin in it for about 5 minutes on medium heat. Put the mushrooms back into the pan after about 4 minutes.
Meanwhile, for the seasoning stock, heat 300 ml water, soy sauce and miso paste strongly, but do not bring to the boil.
Pour the vegetable stock through a fine sieve and mix with the seasoning stock. Stir in peanut cream and Sambal Oelek. Quench the eggs cold, peel and halve them. Put noodles, pumpkin, pak choi, mushrooms and eggs into soup bowls. Pour stock and possibly sprinkle with cress.