1. Bring a pot of salted water to boil. Add the noodles and cook according to packet instructions, until al dente. Place a colander in the sink and using a slotted spoon or tongs transfer the noodles into the colander and run under cold water to stop them cooking further. Allow them to drain.

2. In the same pot of water, add the spinach. Cook for about 60 seconds, until the leaves are wilted but still bright green. Drain and run under cold water. Squeeze out as much liquid as possible and then scrunch the spinach into a ball and slice.

3. Heat a medium frypan on medium-high heat. Add a drizzle of olive oil, along with the mushrooms. Cook for 6-8 minutes, tossing occasionally, until they are golden. Season with sea salt and black pepper. Set aside.

4. To make the broth, heat a large pot on medium heat. Add the sesame oil, garlic and ginger and cook for about 30-60 seconds, until fragrant. Add the stock, kombu (if using), shoyu or soy sauce, mirin, salt and sugar and stir to combine. Increase heat to medium high and bring it to a boil. Once boiling, reduce heat to low and gently simmer for 10 minutes just to allow the flavours to meld. Discard kombu.

5. Divide the noodles equally among four bowls.

6. Ladle the hot broth over the noodles. Top each bowl with a mound of spinach, mushrooms, bamboo shoots, 2 halves of the egg and spring onions.

More vegetarian noodle bowls from Hetty McKinnon.