Pour 300m/101/2fl oz just-boiled water over the shiitake in a bowl and leave to soften for 20 minutes. Drain, reserving the soaking water. Squeeze out the mushrooms and thinly slice half of them.

Put the whole softened shiitake, the shallots, garlic, ginger and 3 tablespoons water in a mini food processor or blender and pulse to a smooth paste.

Heat the oil in a large saucepan over a medium-low heat and fry the paste for 5 minutes, stirring to prevent it sticking to the pan. Strain in the mushroom soaking liquid and 1l/35fl oz just-boiled water. Bring almost to the boil, then turn down the heat to low and stir in 2 tablespoons soy sauce and simmer for 5 minutes. Turn off the heat and using a hand-blender, blend the stock until smooth. Stir in the miso and white part of the spring onions, cover and set aside.

Heat 1 tablespoon sesame oil in in a large frying pan over a medium-high heat, add the tofu and fry for 5–7 minutes, until golden. Remove from the pan with a slotted spoon and keep warm in a low oven. Add the sliced shiitake to the pan, adding a splash more oil if needed, and fry for 5 minutes. Add the rest of the soy sauce and continue to cook until the mushrooms are crisp. Set aside.

Meanwhile, hard-boil the eggs for about 6 minutes or until the whites are set and the yolks remain runny. Drain and hold under cold running water briefly to cool slightly, then peel. Steam the pak choi for 3–5 minutes until tender, then cut in half.

To serve, reheat the broth over a low heat, taste and season with pepper and extra soy, if needed. Cook the noodles following the packet instructions, drain and divide between 4 large, shallow bowls. Spoon the broth over. Cut the eggs in half and place on top with the tofu, mushrooms and pak choi. Scatter over the green part of the spring onions and the sesame seeds.