Cut the brisket into approximately 3cm chunks (don’t discard any fatty bits). Transfer to a saucepan, cover with cold water and bring to the boil for 2 mins. Skim off any impurities. Drain and set the meat to one side.

Return the saucepan to the hob over a medium heat. Add the oil, shallot and ginger, plus a pinch of salt, and cook for 3 mins. Add the garlic and cook for 1 min, then add the spices and stir. Cook for 2 mins, adding a splash of water if the spices are catching. Add the sugar and solids from the can of coconut milk. Fry for 2 mins, stirring continuously, then add the beef, tomatoes, the liquid coconut milk, 1 litre cold water, the soy sauce and 1 tsp sea salt flakes. Bring to the boil, reduce the heat and simmer gently for 2 hrs-2 hrs 30 mins, with the lid ajar, until the brisket is succulent.

Remove the brisket, cinnamon and star anise from the saucepan using a slotted spoon. Use a hand blender to blitz the sauce – it should become velvety and glossy. At this stage, you can freeze all or some of the beef and curry soup, dividing the beef into portions, then pouring the curry soup over the top. Will keep frozen for up to three months. Defrost thoroughly and reheat in a saucepan over a low-medium heat until piping hot.

Add the white parts of the spring onions and the greens to the stock to warm through for 5 mins. There should be two to three ladles of soup per portion – add a little water if necessary. Taste and add a touch more soy, salt or curry powder, if you like.

Cook the noodles following pack instructions. Divide between bowls, then ladle beef, greens and soup over the top of each. Scatter over the sweetcorn, spring onion greens, half an egg and sesame seeds, with nori sheets on the side for crushing up and sprinkling over.