INGREDIENTS - serves 2

80g soba noodles
1/2 carrot sliced thinly (I use a vegetable peeler)
handful spinach
75g shitake mushrooms sliced
1 large egg
1 spring onion

1 x onion finely diced
2 tbsp. brown sugar
1x chilli
2tbsp dark Soy Sauce 
1tbsp miso paste 
2 anchovies (I use jarred in brine)
1tbsp sesame oil
1 x chicken stock (I used the oxo flavour pot)
small handful of coriander
Juice of 1/2 lime
Salt and pepper to taste
600ml water

3 x boneless skinless chicken thigh
1tsp lazy garlic
1tsp lazy chilli
1 x vegetable stock cube

1. Begin by preparing your broth. Sauté the onion in oil and add the anchovies. Mix until they 'dissolve'
2. Add all the remaining ingredients except the lime juice and water and keep stirring for a further 2mins
3. Add half the lime juice and all the water and simmer on a low heat  with the lid on for 30mins
4. To poach the chicken put all the ingredients in a pan and add water so the chicken is fully covered
5. Bring to the boil then reduce to a simmer for 20mins
6. Once the chicken is cooked remove from the stock and set aside covered to keep warm
7. In the same pan, boil your noodles for the recommended time on the packet
8. Softly boil your egg (mine took 6mins on a rolling boil)
9. Add your mushrooms to the stock pot for the final 4mins
10. Finish your broth with salt and pepper plus the remaining lime juice to taste
11. Serve your noodles with the carrot, spring onion and mushroom on the side before pouring over you broth
11. Half your soft boil egg and place on top

Enjoy : )