Cooking Steps

• Place the miso paste, peanut butter and sesame oil in a small saucepan. Add half the chicken stock and whisk until smooth and well combined. Then mix in the remaining chicken stock. Place over high heat, cover and bring to a simmer.
• Remove the lid and drop the udon noodles into the broth. Cook for about 2 minutes, using chopsticks or tongs to help loosen them up.
• Turn the heat down to low so the broth is just gently simmering. Crack the egg into a small bowl, then carefully pour it into the broth. Let it poach gently for 2-3 minutes until the white is set and the yolk is still soft.
• Carefully place the baby spinach into the broth, doing your best not to disturb the egg. Cook for another 30 seconds, just until wilted.
• Use tongs and a ladle to transfer everything into a bowl. Top with sliced spring onion, a sprinkle of sesame seeds and a drizzle of chilli oil. Eat immediately while the egg is jammy and the noodles are still beautifully slurpy.