Bring a pot of water to a boil. Meanwhile, peel and finely dice the shallot, and finely grate the ginger. Wash the spring onions and slice them into thin rings.

Heat oil in a second pot or deep frying pan, add the ground meat and break it up as much as possible with a wooden spoon. Fry the ground meat over medium-high heat for about 5 minutes, until it is nicely browned and crumbly.

Once the ground meat is nicely browned and crumbly, season it with a little salt and pepper and then transfer it to a bowl. Return the pot to the stove and sauté the shallots in the remaining fat until translucent. Once the shallots are translucent, add the ginger and goji berries and sauté for another minute. Deglaze the pot with the vegetable broth, bring to a boil, and then simmer for about 5 minutes, or until the remaining ingredients are ready.

Meanwhile, the water in the second pot should be boiling. Add the pasta to the boiling water, cook according to the package instructions, and drain it in a colander.

Meanwhile, divide the miso (7 to 8 grams each) and tahini (10 grams each) between two bowls. Pour the broth into both bowls and stir well until the pastes have dissolved and a creamy soup has formed.

To serve, divide the noodles between the two plates. Halve the eggs and divide them between the two bowls along with the ground meat. Garnish the ramen with the spring onions before serving.