Start by cracking the eggs into a bowl, add a pinch of salt and whisk with a fork for around 45 seconds until the yolk and whites are combined.

Heat a small frying pan over a medium heat, add a splash of oil and swirl to cover the pan. Add half the egg mixture, swirl the pan to create a thin egg ‘pancake’, then cook for 1 min. Once cooked, flip the egg over and cook for a further 30 seconds. Set aside and repeat the process with the remaining half of the egg mixture to make another egg ‘pancake’. Set aside to cool.

Once cool, stack the two sheets of egg on top of each other and roll into a cylinder. Slice thinly into ribbons.

Slice the spring onions as finely as possible, then transfer to a bowl of cold water (add ice if you have it). Set aside.

Cut the white onion into thin strips. Stack the cabbage leaves on top of each other and slice into thin strips. Dice the tomato into big cubes. Heat a saucepan over a medium heat for around 1 min. Add a splash of oil and the tomato, onion, cabbage leaves and kimchi, then sauté for 2 mins.

Add the stock, soy sauce, sugar and a pinch of salt, then whack the heat up to high until boiling. Once the liquid is boiling, put the lid on and cook for 5 mins. After 5 mins, add the udon, gently shaking the noodles to separate them, and cook for 3 mins. Pour into bowls.

Drain the spring onion and add half on top of each bowl. Nestle the egg ribbons into the bowl. Gently place an egg yolk on top. Enjoy!