For the broth remove the head and shell of the Black Tiger Shrimps and put them aside.
Cut the soup greens into small pieces with the shrimp shells and the heads in one liter of salted water and boil for at least two hours. Then skim off the shells and vegetables so that only the broth remains. Add a tablespoon of curry paste, stir and continue cooking at a low heat.
Place the shiitake and Mu-Err mushrooms in warm, salted water for two hours and leave to stand.
Meanwhile prepare the remaining ingredients. Wash the broccoli, divide into florets and steam in salted water. Alternatively, the broccoli can be defrosted in the microwave.
Cut the silk tofu into small cubes and cook the konjac pasta in salted water. Drain and set aside.
Cut the spring onion into thin slices.
Take the mushrooms out of the water bath and dab dry with a kitchen towel. Then cut them into strips.
Put the bamboo sprouts in a kitchen sieve, rinse with cold water and strain.
Now prepare all the ingredients and bring the vegetable stock to a boil on the highest level.
Put the desired ingredients in a high ramen bowl, add the broth and refine with lime juice and soy sauce and spring onion as you like.