Step 1

Heat a pan on medium and add 1 tsp butter.

Step 2

Add finely diced garlic, ginger and spring onion (white part) to the pan and fry in the butter until fragrant.

Step 3

Add your 150g (6oz) pork mince, mix well and fry until the pork is cooked through.

Step 4

Add 1 tsp soy sauce, 1 tsp mirin, 1 tsp oyster sauce and 1/2 tsp Sichuan chilli bean paste.

Step 5

Stir the sauces in and continue to fry until the liquid is gone.

Step 6

Turn off the heat for now.

Step 7

In a heatproof measuring jug, mix 400ml of freshly boiled water with 1 tsp chicken stock and 1 tbsp smooth peanut butter until dissolved.

Step 8

Pour the mixture into the pan with the cooked mince and turn the heat on to medium.

Step 9

Bring to a boil and then turn off the heat.

Step 10

Now it's time to add the miso. Place 1 1/2 tbsp of miso onto a mesh spoon or ladle, dip it into the soup and then whisk it to break it up. This technique makes it easier to incorporate the miso into the soup smoothly without lumps.

Step 11

Add the beansprouts to the broth to allow them to cook in the residual heat. (No need to turn the heat back on.)

Step 12

Cook your noodles according to the packaging and add the spinach to the water in the final minute.

Step 13

Dish up the noodles into a large bowl, pour the broth over the noodles and top with the pork, beansprouts and spinach.

Step 14

Garnish with spring onion (green part), sweet corn (straight from the tin is fine but you can microwave them if you prefer them warm.) and 1 tsp butter in each bowl.

Step 15

Enjoy!