Roast the sweet potatoes: Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Place the sweet potatoes on a foil lined baking sheet. Toss the potatoes with olive oil and some garlic salt, pepper and paprika. Bake for 25 minutes, flip with tongs and bake another 10-15 minutes. While the potatoes are cooking prepare the soup and the steak

For the soup: Add the sesame and peanut oils to a soup pot and heat over medium temperature until glistening. Add the scallions, garlic and ginger. Cook for a few minutes until fragrant. Add the broccoli and mushrooms. Stir well and cook another 2 minutes. Add the broth, water, fish and soy sauces. Bring to a boil. (If you don't have time to roast the sweet potatoes you can add them raw to the soup pot. Boil until they are soft.) Otherwise, after the soup is boiling add the ramen and cook for another 3 minutes until the noodles are soft.

For the steak: Season the steak with some garlic salt and pepper. Heat 1 tbsp canola or peanut oil in a cast iron skillet or grill pan over medium high heat. Place the steak in the pan. Cook for 5-6 minutes on each side or until the steak is cooked to your liking. Remove from the pan and slice the steak thin.

To serve: ladle soup into bowls. Top with the sweet potatoes, sliced steak and any desired garnishes. Serve immediately.