• Thinly slice the mushrooms.
• Trim the pak choi, then separate the leaves.
• Pick the coriander leaves from their stalks.

• Place a large pot over a medium heat (no oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Once toasted remove from the pot and set aside for serving.

TIP: Watch them like a hawk as they can burn easily.

• Return the (now empty) pot to a high heat with a drizzle of oil.
• Once hot, add the mushrooms. Season with salt and pepper and fry until browned, 4-5 mins, stirring occasionally.
• Once cooked, remove from the pot and set aside.
• Return the pot to a medium-high heat with another drizzle of oil if necessary.
• Add the pak choi and stir-fry for 3-4 mins until wilted, shifting occasionally. Set aside.

• Return the same pot to a medium heat (no oil).
• When hot, add the Thai spice and cook for 30 secs until aromatic, shifting frequently.
• Add the harissa paste, vegetable stock, soy sauce, honey and 600ml water (double for 4p).
• Bring to the boil then simmer for 7-8 mins. 
• Add the noodles to the stock and cook until warmed through, 1-2 mins. Season to taste with salt and pepper.

TIP: If you're in a hurry you can boil the water in your kettle.

• While the soup simmers, bring a separate pot of water to the boil over a medium-high heat. 
• Once boiling, carefully add your egg (use 1 egg per person) to the water.
• Simmer gently for 4-6 mins for a soft-boiled egg.
• Once cooked to your preference, transfer from the pot to a bowl of cold water—this will stop it cooking any further!
• Carefully peel the egg then halve lengthways.

• Divide your soup between bowls.
• Top with the mushrooms, pak choi and boiled egg.
• Scatter over the sesame seeds and picked coriander leaves.