Thanks to a little help from my local grocer, Ramen becomes an easy weeknight meal.
Cook soba noodles according to package instructions. Drain, rinse and set aside.
Heat a tablespoon of olive oil in a stock pot on medium high heat. Saute ginger, onion, garlic and shitake for 3-4 minutes, being careful no to burn.
Add fish oil, soy sauce and chili sauce to the stock pot, stir for 1-2 minute. Then add water and veggie stock. Bring to a boil, then simmer for 30-40 minutes, or until shitake mushrooms are soft.
While simmering stock, make the soft-boiled eggs: Bring a pot of water to a boil, add eggs and cook for 7-8 minutes. Immediately transfer to a bowl of ice water and set aside.
Stir in soba noodles and pulled rotisserie chicken.
Garnish bowls of ramen with soft-boiled eggs, green onions, cilantro and sesame seeds.