Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle Slice your flat white mushrooms roughly, then trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces Add the sliced mushrooms and chopped aubergine to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt Put the tray[s] in the oven for 15-18 min or until everything is slightly browned

Meanwhile, gently add your egg[s] to a pot of boiled water with a pinch of salt (salt prevents the egg from cracking) and bring to the boil over a high heat Once boiling, cook for exactly 8 min for a perfect, mid-boiled egg, then fill a bowl of very cold water and add the cooked egg[s] to the bowl and set aside Reboil a kettle

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat Add the chopped garlic and chopped ginger and cook for 1 min or until fragrant

Meanwhile, dissolve your miso paste, soy sauce and vegetable stock mix in 750ml [1.1L] [1.5L] boiled water with 1 tsp [1 ½ tsp] [2 tsp] sugar – this is your miso stock Wash your spinach and pat it dry with kitchen paper

Add the miso stock to the pan and bring to the boil over a high heat Once boiling, reduce the heat to medium and add the spinach and fine egg noodles and continue cooking for 2-3 min or until the noodles are tender and the spinach has wilted – this is your miso noodle broth

Meanwhile, peel and cut the cooled egg[s] in half Trim, then slice your spring onion[s] finely Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Serve the miso noodle broth in a bowl Top with the cooked mushrooms, aubergine and a halved egg Garnish with your toasted sesame seeds, chopped spring onions and chopped chilli (can't handle the heat? Go easy!) Enjoy!