Squeeze the miso into a jug and pour in 1 ltr boiling water. Stir to dissolve. Thickly slice the mushrooms. Place a large pan on a medium heat for 2 mins then add 1 tbsp oil. Add the mushrooms and cook for 3-4 mins till juicy looking.

While the mushrooms fry, peel and thinly slice the onion. Peel and cut the ginger into matchsticks.

Pour the miso broth into the pan with the mushrooms. Add the onion, ginger and star anise. Cover and simmer on a medium heat for 10 mins.

Meanwhile, pop a bundle of the noodles into a large dish and cover with boiling water. Set aside to soften for 5-8 mins. Try a noodle after 5 mins. If it’s soft and not chalky in the middle, the noodles are ready to drain. If not, soak for a few mins more.

While the noodles soak, peel and trim the carrots. Use a peeler to peel ribbons off each carrot, turning it as you go. When you get to the core, finely slice it. Trim the chard. Finely shred the stalks and leaves. Stir the carrot ribbons and chard into the miso broth and cook for 2 mins.

Divide the noodles between 2 bowls. Add the juice from half the lemon to the broth with 1 tbsp tamari. Taste and add more of either if needed. Ladle the broth and veg over the noodles to serve.

Divide the noodles between 2 bowls. Squeeze the juice from half the lemon into the soup and add half the tamari. Taste and add more lemon juice or tamari if you think it needs it. Ladle the miso broth and veg over the noodles and serve.