Method

1. Heat a small saucepan with water and boil the eggs for 5mins. Drain and set aside.

2. Heat 1 tbsp of coconut oil in a non-stick frying pan. Fry the ginger and garlic for 1-2mins, until softened.

3. Add the pork, soy, mirin, and chilli paste, and fry for 8mins, or until the pork is browned and cooked. Set the pork aside and prepare the soup base.

4. In a large casserole pot, add the chicken stock and miso, and bring to a boil. Season lightly with salt and pepper.

5. Reduce the heat and add the mangetout, bean sprouts, carrot, and soba noodles. Cook for a further 5-8mins, or until the noodles are softened.

6. Serve the soup base with the cooked pork mince, spring onion, and sesame seeds on top.