Marinate the crumbled tempeh rocks in the gochujang and soy sauce while you prepare everything else.

Combine the soup base ingredients in a bowl and set aside.

Put the eggs in a medium saucepan and top with cold water until just submerged, with a large pinch of salt.

Cover and bring to the boil, then reduce the heat and simmer for six minutes. Remove the eggs from the pan and bring the water back to the boil.

Run the eggs under cold water, then peel and cut in half. Set aside.

Blanch the choy sum for two minutes in the boiling water, then drain and refresh in ice-cold water. Drain and set aside.

Prepare the ramen according to the packet instructions, then drain and stir with a little oil to prevent the noodles from sticking.

Meanwhile, place four tablespoons of oil and the garlic into a cold non-stick frying pan and bring to a medium-high heat.

Fry the garlic slices until lightly golden, about two to three minutes, then remove them from the oil with a slotted spoon and set aside.

Using the garlic oil in the pan, fry the tempeh on a high heat, stirring, until deeply golden and crispy, for about four to five minutes. Remove with a slotted spoon.

Combine the tempeh rocks with the fried garlic and set aside.

Pour the soy milk and stock into the saucepan and gently warm through over a low heat. Do not allow the broth to boil, otherwise the mixture will split.

Divide the soup base between two large serving bowls, top with the noodles and soup broth, then garnish with the choy sum, tempeh rocks and eggs.