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In a large saucepan, combine the broth, 400 ml water, soy sauce, rice vinegar, miso, and chilli flakes. Add the dried mushrooms (if you're using them), ginger, and garlic. Simmer on low heat for 10 minutes.
Use tongs to take the dried mushrooms out of the pan. Chop them up finely, then put them back into the saucepan. Bring the broth to a boil and stir in the noodles, and broccoli. Cook for 5 minutes, or until the noodles are soft.
Preheat the oven to 190 C/170 fan/gas mark 5. Lay the Brussels sprouts and mushrooms on a large baking tray. Drizzle with olive oil, and season with salt and pepper.
Roast for 10-15 minutes, until cooked and golden.
Ladle the noodle broth into bowls and top with the crispy mushrooms, Brussels sprouts, grated carrot and sesame seeds.
Serve and enjoy!