Step 1

Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.

Step 2

Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.

Step 3

Simmer for 5-8 minutes. Add the shimeji mushrooms.

Step 4

Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.

Step 5

Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.

Step 6

Carefully half the eggs and place on the top of each serving.

Step 7

Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).