Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through.

Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.

Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.

Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through.

Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve.