First, if using soft boil eggs, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.

In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste, soy sauce, mirin, sesame oil, fish sauce and bring to the boil.

Add the carrot, red pepper, ginger, chilli, garlic, cabbage if using, and simmer for 5-8 minutes or until the vegetables are just softened yet still crunchy.

Add the ramen noddle and the chicken slices and cook for the further 4 minutes or so until the ramen is plump and the chicken are cooked through.

Pour and divide the noddle mixture in serving bowls and add in each half of the soft-boiled eggs in each bowl.

Spoon over extra hot broth and sprinkle with some parsley or coriander.

Enjoy immediately.