For the prawns, place all prawns, low sodium soy sauce, mirin and sesame oil in a bowl, stir together and allow to marinate while you prepare the broth.

To prepare the broth, thinly slice the red chilli, peel and thinly slice the garlic and ginger.

Place the chilli, garlic, ginger and stock into a large saucepan. Bring to a steady simmer over a medium heat. Cook for 15 minutes.

Once the broth has infused with flavour, strain and return the liquid to the pan.

Meanwhile, peel and julienne the carrots and halve any larger shiitake mushrooms, leaving any small ones whole.

Slice the broccoli into bite-sized pieces and thinly slice the spring onions. Set both aside until needed.

While the broth is cooking away, cook the eggs. Bring a small pot of water to a gentle simmer. Gently lower the eggs into the water using a slotted spoon and cook for 6-7 minutes before removing the eggs into a bowl of ice water.

Leave for 2-3 minutes before peeling and slicing in half.

Meanwhile, return the broth to a simmer. Blanch the broccoli in the broth for 2-3 minutes until tender. Remove using a slotted spoon and set aside.

Add the carrots and mushrooms and cook in the soup for another 5 minutes until softened. Season to taste with salt and sesame oil.

While the broth simmers, cook the noodles according to the pack. Once cooked drain and set aside.

To cook the prawns, heat a frying pan over a high heat. Remove the prawns from the marinade and cook for 2 minutes either side or until cooked all the way through and the prawns have deep char marks. Pour over the rest of the marinade as they cook. Remove from the heat.

Arrange the noodles in bowls with broccoli, prawns, and bean sprouts. Ladle over the hot broth with the carrots and mushrooms and serve straight away with spring onions, a soft boiled egg, fresh coriander and mint to garnish.