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In a small saucepan fill with water (enough to cover the egg) and bring to the boil. Add your egg and set your timer for 6 minutes. The water needs to be at a rapid boil. Prep a bowl of very cold/ice water. When the egg is cooked add to the ice bath and leave to cool completely before removing from the water and removing the shell.
Place the same saucepan back on a low heat and add the oil followed by the spring onion slices and the ginger and garlic. Stir together and cook for a couple of minutes until fragrant.
Add the beef stock and increase the temperature to medium heat. In a little bowl combine the soy sauce, rice vinegar, honey, fish sauce and miso and stir until smooth. Stir into the bone broth.
Bring the broth to a simmer and add your noodles, making sure they are submerged in the stock. Return the lid to the pan and let it simmer gently until the noodles are cooked.
Once the noodles are cooked, carefully remove them from the stock and into a bowl. Return the broth to the heat and add the frozen dumplings, return the lid and simmer gently according to packet instructions.
Assemble the bowl with the noodles, egg, your choice of greens (I steamed mine separately so they didn’t overcook), coriander, and dumplings. Pour over the hot broth and finish with a drizzle of chilli oil.