Cook the noodles and broccoli tips in a pan of boiling water for 5 mins until al dente. Drain, then rinse under cold running water and set aside.

Bring the miso broth to a simmer in a pan over a medium heat. Tip in the gyoza and simmer gently for 6 mins.

Divide the noodles between two deep bowls. Pour over the broth and top with the gyoza. Add the broccoli and carrots, then top with the spring onion and chilli. Drizzle over the chilli crisp and scatter over the sesame seeds.