Place a pan of water on the stove and bring it to a boil. Poke a tiny hole in the base of the egg(s), then gently lower them into the simmering water. Cook for 6 minutes for soft eggs or 7-8 minutes for medium.

Thinly slice the spring onions, setting the green parts aside in one bowl and the white parts in another.

Cook the udon according to the packet instructions until al dente. Fresh udon may just need warming through and can be used straight from the bag.

In a frying pan over medium heat, melt the butter until it foams. Add the whites of the spring onion and cook until the butter is a light nutty brown.

Lower the heat and add the miso paste; cook for 30 seconds.

Once the butter is deeply golden but not burned, add 125ml of water, the chilli crisp, and the udon. Toss the udon through the sauce, allowing the starch to release and emulsify, creating a glossy coating.

Adjust water as needed for your desired consistency.

Serve your Decadent Miso Udon hot. Top with the green parts of the spring onion and the cooked eggs, cut in half to let the yolk run. Optionally add more chilli crisp for extra spice.