Peel the shallots and thinly slice them. Peel the garlic cloves and crush or finely chop them. Peel and finely grate the ginger. Halve the chilli, flicking out the seeds and white pith for less heat, and finely chop it. Thickly slice the mushrooms.

Pour 1 tbsp oil into a large pan and set over a high heat. Rub the pheasant breasts with salt and pepper, then carefully add them to the pan. Fry for 2 mins on each side, till golden brown, then remove from the pan and transfer to a plate.

Reduce the heat under the pan to medium. Slide in the mushrooms and shallots and fry for 2 mins, stirring frequently. Stir in the chilli, garlic and ginger and cook for a further 1 min.

Add 1 level tbsp brown rice miso to the pan and crumble in the stock cube. Pour 800ml boiling water into the pan and stir well till the miso and stock are dissolved. Return the pheasant to the broth. Bring to a simmer, then cover with a lid and gently cook for 10 mins.

Meanwhile, slice the cabbage in half and set one half aside (see our tip for how to use it up). Trim the base off the remaining cabbage half and finely shred the leaves. Discard any thick cores.

Fill a small pan with boiling water and bring back to the boil. Carefully add the whole eggs. Simmer for 7 mins (8 for firmer yolks). Lift the eggs out and plunge into a bowl of cold water.

Add the shredded cabbage to the broth. Nestle in the 2 noodle nests, making sure that they’re fully submerged. Simmer for a further 5 mins, stirring occasionally with 2 forks to separate the noodles.

Lift the pheasant breasts out of the broth and use a sharp knife to thinly slice them. Drain the eggs and peel away the shells. Slice in half lengthways.

Ladle the broth and noodles into a couple of deep bowls. Top with the sliced partridge breasts and halved eggs, and serve.