Heat 1 tablespoon oil in a saucepan over medium heat. Add garlic and shallot, stir and cook for about 3-4 minutes or until softened. Add miso and stock, and bring to a boil.
2 tablespoon extra virgin olive oil, 3 garlic cloves, 2 green shallots, ¼ cup white shiro miso paste, 6 cups chicken stock
While that is coming to the boil prepare the egg noodles according to the instructions on the packet.
Boil your eggs until they reach the level of doneness you prefer (see notes).
In a separate medium saucepan heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger and stir-fry for 1 minute or until fragrant. Add the pork mince and cook, breaking the mince up with a wooden spoon, for about 8 minutes or until crisp and browned all over. Stir through the sriracha.
1 tablespoon fresh ginger, 400 grams pork mince, 1 tablespoon sriracha or other chilli sauce of choice
Once boiling, add the rice vinegar, mirin, tamari, and sesame oil to the miso broth and stir.
2 tablespoon rice vinegar, 2 tablespoon mirin, ¼ cup tamari, 1 tablespoon sesame oil
Divide the prepared noodles among 4 bowls. Top with the miso broth, add a large spoonful of the mince mixture, a handful of baby spinach, a handful of bean sprouts and a soft boiled egg cut in half.
500 grams egg noodles, 2 cups baby spinach or chopped baby bok choy, 1 cup bean sprouts, 4 soft boiled eggs
Top with sesame seeds and nori and serve with extra sriracha on the side for those who like it with more spice.
sesame seeds and shredded nori