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Crack the eggs into a bowl then add the soy sauce, sugar and mirin. Whisk together then set aside. Trim and thinly slice the spring onions, separating the whites and greens, and set aside.
Heat a drizzle of olive oil in a saucepan over a medium heat. Once hot, add the tomato purée and spring onion whites and cook for 2-4 mins until the tomato purée has darkened and the spring onions have softened.
Add the can of plum tomatoes and use a potato masher to crush the tomatoes. Leave to cook for about 8-10 mins or until thickened. Pour in the dashi and leave to gently simmer whilst you finish the rest of the dish.
Meanwhile, reheat the rice and share between bowls.
Heat a drizzle of olive oil in a small non-stick frying pan set over medium heat. Once hot, add some of the egg mixture to the pan (if you’re cooking for 1, use all the mixture; if you’re cooking for 4, use ¼ of the mixture, etc.) and leave it to set for 15 secs before giving it a scramble. Once the egg starts to set, leave it alone until it’s cooked through then remove from the heat and serve on top of a portion of rice. Repeat this process so you have an omelette for every portion.
Before serving, stir the miso through the broth.
Ladle the broth over the rice, around the omelette, and drizzle over some chilli oil. Finish with a scattering of spring onion greens.