Clear noodle soup

I had some noodles left over from making sesame ginger noodles the other day and decided to make some clear noodle soup for myself. Mixed and matched a bunch of recipes, and came up with something I liked quite a bit. Wonder why I never thought of making an Indo-Chinese soup before- they are so high on taste given the amount of effort one needs to put in.

500ml low salt vegetable stock
1 inch piecce of ginger, grated
1 garlic clove, grated
1 stalk of lemon grass
1 tsp soy sauce
1 tsp fish sauce
2 tsp sugar
handful of moong sprouts
cooked noodles
 2 spring onions, sliced, to serve

Method:
Put stock, ginger, garlic, lemon grass, soy sauce, fish sauce and sugar in a saucepan, and heat. Simmer for 5 mins.
Throw in the sprouts and heat for an additional 5 minutes (if you can let it marinate for about 30 minutes, it will only improve the taste
Add the cooked noodles, let it boil for about 30 seconds, and serve garnished with spring onions.