1 red chilli, deseeded and cut into thin strips, to serve
3 garlic cloves, lightly bashed
2.5cm/1in piece fresh root ginger, peeled and thickly sliced
15g/½oz dried porcini mushrooms
12 dried shiitake mushrooms
100g/3½oz baby spinach
3 spring onions, white and green parts separated, finely chopped
1.5 litres/2½ pints chicken stock
400g/14oz cooked ramen noodles
2 tbsp white miso paste
1 tsp furikake (Japanese seasoning) (optional), to serve
1 tbsp soy sauce
1 star anise
sea salt and freshly ground white pepper
4 large free-range eggs, boiled for 6 minutes and cooled
750g/1lb 10oz chicken thighs, skin removed and bone in
1 tbsp mirin