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In medium sized pot, heat sesame oil over medium heat.
Add mushrooms and stir to coat with oil. Let cook without stirring for 2 min, flip and cook another 2 min until starting to brown.
Add garlic and ginger, cook & stir for 1 min. Do not let brown.
Add 3 cups water and seasoning packet. Or replace water and packet with your favorite soup stock.
Add soy sauce and vinegar. Bring to boil then reduce heat to a simmer for 5 min.
In separate small pot, add 2 eggs and cover with cold water. Put on stove, cover with lid and bring to boil. Immediately when at a full boil, turn off heat, cover and let rest 8-12 minutes depending on how soft or hard cooked you like them. After the desired time, remove from pot directly into ice water to stop cooking. Once cooled, peel and slice in half lengthwise. Set aside.
Add noodles to soup base and cook 2 minutes. Add frozen veggies and cook until heated through.
Taste and adjust seasoning as dsired.
Divide soup into two bowls. Top with egg halves, carrots, sesame seeds, green onions and hot sauce.