Build the broth

• Combine the water, gochujang, soy sauce, sugar, garlic powder, onion, kimchi and curry powder in a large shallow pot.
• Stir until the gochujang dissolves.

Simmer the broth

• Bring to a boil, then partially cover and cook, stirring occasionally.

Add the add-ins

• Nestle the sausages, cabbage, carrots, snap peas, asparagus, green onions and sweet potato into the broth, leaving out the ramen and cheese.
• Bring back to a boil, cover and cook.

Cook the ramen

• Add the ramen noodles and a splash of hot water if the broth has reduced too much.
• Stir frequently so the noodles don't stick and cook evenly.

Add the eggs

• Nestle the soft boiled eggs into the broth and coat them.

Melt the cheese

• Turn off the heat and arrange the cheese over the top.
• Cover and cook until the cheese melts into the broth.

Serve

• Sprinkle with black sesame seeds and serve bubbling hot straight from the pot, with rice on the side if desired.