1. First of all soft boil the eggs. Add water to a small pan. Place it over high heat. Once boiling, turn the heat lower. Add the eggs. If one is cracked and egg white comes out, add another egg.

2. Time it: boil the eggs for 5 minutes. Then immediately drain them, rinse them under cold running tap water and immediately place them in the fridge. I even put them in the freezer sometimes for about 5 minutes and then in the fridge. Once cooled, peel the soft eggs carefully under running tap water if necessary.

3. Keep the eggs at room temperature until needed later. Pour the water in a large saucepan and then add the miso paste and half of the soy sauce.

4. Give it a good stir and bring it to a gentle boil. Once the miso has dissolved, add the noodles.

5. Let them soak in the miso soup for about 3 minutes until they fall apart. Then add the diced tofu and mushrooms (slice them if necessary). Season with pepper.

6. Let the soup simmer for another 4 minutes. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste. Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, sliced cabbage, spring onion and a sprinkle of sesame seeds. Serve warm.