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Heat 2 tbs oil in a saucepan over medium heat. Add garlic and shallot, and cook, stirring, for 3-4 minutes or until softened. Add miso and stock, and bring to boil.
Meanwhile, heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. Add ginger and stir for 1 minute or until fragrant, then add mince and cook, breaking mince up with a wooden spoon, for 8-10 minutes or until crisp and golden. Stir through ¼ cup (75g) hot chilli condiment. Add remaining 25g chilli condiment to miso broth with vinegar, soy and sesame oil. Divide noodles among bowls and top with broth, mince mixture, eggs, sesame and nori to serve.