1. Boil 1.5 L of water in a pot, add in miso paste and ginger, and simmer for 5 minutes.
2. Add in the udon noodles and simmer for 2 minutes.
3. Add in the bok choy, then remove pot from heat.
4. Add in the soy sauce and sesame oil.
5. Peel eggs, and then slice in half.
6. To serve, add cooked noodles into 2 bowls and ladle over soup. Top with bok choy, egg, and garnish with spring onions and sesame seeds.
