Place a pan of water on your stove and bring it to the boil. Poke a tiny hole in the base of your egg(s), then lower them gently into the simmering water. Cook for 6 minutes for soft, or 7-8 for medium.

Thinly slice the spring onions. Place the green parts into a bowl, while setting aside the white parts in another.

Prepare the udon according to the packet instructions. Cook the noodles until al dente.

Place a frying pan over medium heat. Add the butter, and once melted and foaming, add the whites of the spring onion. Cook until the butter is a light nutty brown, then lower the heat and add the miso paste. Cook for 30 seconds.

Add in 125ml of the water, the chilli crisp, and the udon. Toss the udon through the water and sauce, adding more water as needed to create a glossy coating on the udon.