Place a pan of water on your stove and bring it to a boil. Poke a tiny hole in the base of the 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, add the miso paste, and cook for 30 seconds.

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