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To serve:
Cook the rice and egg noodles separately and put into separate containers. Do not mix with soup. Boil 2 eggs and cut into halves (store with the noodles).
Heat 2 tbs oil in a saucepan over medium heat. Add garlic and green onion, 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 ⅓ cup (110g) hot chilli condiment. Add remaining 40g chilli condiment to miso broth with vinegar, soy and sesame oil.