Place the stock and all the other ingredients up to and including the ginger in a pan, bring to the boil.
Soft-boil the eggs in boiling water for approx. 7 mins., rinse briefly with cold water.
Add the noodles, bean sprouts and spring onions, simmer for approx. 8 mins. Add the meat, serve immediately in soup bowls.
Peel the eggs and cut in half. Garnish the soup with the egg and micro greens, serve with the lime, mint and coriander.