Heat sesame oil and olive oil in a wok over moderate heat.
Add the garlic and ginger, and simmer until fragrant, about 2-3 minutes. Don’t brown the garlic, or else you’ll get a bitter flavor.
Then add the carrots and mushrooms and simmer until they soften, about a minute; stir occasionally.
Beside cook the romanesco cabbage in steam.
Prepare the broth and bring to simmer. Add the rice vinegar, soy sauce, and Sriracha sauce. Stir well to combine and bring the broth to a simmer; let it go for about five minutes. Taste, and adjust the heat and flavor to your liking by adding more Sriracha and soy sauce if needed.
Cook the Ramen noodles until they are cooked tender.
In the meantime, make your soft-boiled egg. Bring water to a boil in a small saucepan. Add the egg, and let it boil for five minutes. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
Combine the broth with the Ramen noodles, vegetables and egg.
Garnish with your toppings of choice: sesame grains.