Step 1

Put the eggs into a pot of boiling water set over a low-medium heat and cook for 6 ½ mins. Transfer the cooked eggs into a bowl of ice water, peel and slice in half.

Step 2

Meanwhile, pour your broth into a separate pot and bring to the boil. Turn the heat down, add the udon and cook following pack instructions.

Step 3

Wash the pak choi and chop the white stems off, then add to your pot of udon and cook for just a few mins.

Step 4

Combine the miso, dashi, white pepper, sesame oil and light soy sauce in a bowl and whisk well for 1 min. Divide between the serving bowls (this will be the base of your dish).

Step 5

Divide the noodles between the serving bowls, top with a few ladles of the broth, then finish with cooked chicken breast, the pak choi, eggs, coriander and a drizzle of chilli oil.