Quarter the chestnut mushrooms. Peel and grate the ginger and garlic.

Heat a saucepan over medium heat and add a glug of oil. When the oil is hot, pop in your chestnut mushrooms and cook for 5 mins until nicely browned. Add your ginger, garlic and red curry paste to the pan and cook for 1 minute more. Pour in the water (amount specified in the ingredient list) and bring to the boil.

When it comes to the boil, turn the heat to low and cook for 10 mins. This is the base of your broth! As it simmers away, finish off the rest of your prep. Remove the bottoms from the enoki mushrooms, pull them apart to separate them and keep to one side. Separate the stalks from the leaves of the coriander and finely chop them both. Add your coriander stalks to your broth and keep your leaves until later.

Remove the roots from the spring onion and slice widthways as thinly as you can. Pour the soy sauce and rice vinegar into a bowl and mix in your spring onion. Keep to one side.

Once your broth has been simmering for 10 mins, pop the udon noodles in and cook on low heat for a further minute to make sure they are hot.

In the meantime, heat a frying pan over medium-low heat and add the sesame seeds. Cook for 2 mins without oil, stirring every now and then to make sure they colour evenly. Remove them from the pan when they are golden brown.

Take your broth off the heat and get ready to serve! Pop a handful of raw spinach leaves into the bottom of each bowl and ladle your hot broth into the bowls. Make sure you evenly share out your noodles and chestnut mushrooms! Top with your raw enoki mushrooms and sprinkle over your coriander leaves.

Finish your broth by spooning over your soy sauce, rice vinegar, spring onion mix and your toasted sesame seeds.