First add the olive oil, chopped chilies and garlic to a small saucepan. Bring to a medium-high heat and sauté until the garlic starts to turn golden brown.

Meanwhile, bring a medium saucepan of water to a rolling boil. Add the noodles and cook for 2-3 mins or as per the packet instructions. Rinse under cold water and set aside.

Once the garlic is light brown in color, add 500-600ml lukewarm water and the miso paste. Gently stir until the miso paste has dissolved. Bring to a light simmer and add the soy sauce, sesame oil, rice vinegar and remove from the heat.

Add the cold noodles to a medium soup bowl and pour over the broth. Finish off with chopped spring onion and dig right in.