Place all the broth ingredients in a pot over medium high heat and bring it to an almost simmer. Turn off the heat and let the broth simmer for 20 minutes before straining liquid and discarding the bits.
While the stock is simmering place a large pan over high heat and slice up your mushrooms.
Add the oil and then the mushrooms, chicken and onion. Fry until the mushrooms and chicken are cooked.
Add the garlic, chilli’s and ginger. Once it is fragrant add the soy, red wine vinegar and sherry, chilli sauce and mirin.
Toss in a half a handful of coriander and stir.
Reheat the broth to the broth until it just comes to a boil and then add the chicken and mushroom mixture.
While you are waiting for the broth, heat a kettle and pour the boiling water over the noodles to warm them. Give them a good shake and then divide them evenly between two bowls.
Ladle the ramen over the noodles and then top each with the remaining coriander.
Serve immediately and enjoy.