Cook noodles: Cook 200g soba noodles as per packet instructions. When finished, rinse in cold water, then drain and set aside.
Vegetables: Dice 100g mushrooms and grate 1 carrot. Set aside.
Sauce: In a small bowl, mix 2 tbs miso paste, 1 tbs peanut butter, 1 tbs sugar, 1 tsp crushed garlic and mix well. Add a splash of water if needed to make mixing easier.
Soft boiled eggs (optional): Heat a small pot of water to a boil, add 2 eggs and cook for 7 minutes. Once cooked, add to a water bath to cool, then carefully peel.
Mince: Heat a pan to high heat and add 200g beef mince. Cook for 5-6 minutes to crisp up the edges and then add 2 tbs soy sauce, 1 tsp crushed garlic, 2 tbs hoisin sauce and 1/2 tsp white pepper. Continue cooking until crispy
Broth: Heat a large pot to medium-high heat. Add 2 cups of water and bring to a boil. Add the sauce, and mix. Add the diced mushrooms and then lower the heat to medium. Let cook while you finish everything off.
Assemble: Scoop broth & mushrooms into a bowl, add the soba noodles, top with soft boiled egg, grated carrot, mince, chilli oil, spring onion and a sprinkle of sesame seeds.