Place a pan of water on the stove and bring it to a boil. Poke a tiny hole in the base of the egg(s) and 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 and set aside the white parts in another.

Prepare the udon according to the packet instructions, cooking 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.

Lower the heat and add the miso paste, cooking for 30 seconds.

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