Next, bring another saucepan of water to a boil and cook the noodles for 6mins. Drain, then rinse under cold water to stop the noodles from cooking any further.
In a pre-heated non stick pan, start frying the lardons or bacon slices then carefully move them to one side of the pan to make room for the mushrooms. Reduce the heat and let them cook slowly, turning the mushrooms and lardons so that they get a nice even colour. Once cooked remove the pan from the heat.
Next, bring 400ml of water to a boil in a pan and meanwhile, in a small bowl, mix together the sesame oil, white miso pastes and garnishes.
Once the water has boiled, reduce the heat to a simmer and carefully add the noodles, followed by the mixture of sesame oil miso and garnished to create your broth. You may need to spoon in a little of the boiled water from the pan to your bowl to get all the mixture into the broth. Turn the heat off.
Carefully divide the noodles into two bowls then pour half the broth into one bowl and the remaining half into the other bowl.
Portion out the lardons and mushrooms between the two bowls.
Finally, de-shell the eggs, cut them in half and place on top of the noodle soup, sprinkle the spring onions and sesame seeds on top and serve.