First, if using soft boil eggs, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.

In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste if using, soy sauce, mirin, sesame oil, fish sauce and bring to the boil.

Add the noddle to cook in the stock and the vegetables.

Simmer for 5-8 minutes or until the vegetables are just softened yet still crunchy.

Add the prawns and salmon pieces. Simmer for a further 2-4 minutes until the fish is cooked to your liking.

Pour and divide the noddle mixture in serving bowls and add in each half of the soft-boiled eggs in each bowl.

Spoon over extra hot broth and sprinkle with some parsley or coriander.

Enjoy immediately.