Combine miso paste and a 2 tablespoons hot water in a bowl, stirring until a smooth paste forms

Heat stock and water in a large saucepan over medium heat. When mixture comes to a gentle simmer, add miso paste. Stir until combined. Add noodles and cook as per noodle packet instructions. Add snow peas and tofu and cook for 2 minutes. Remove saucepan from heat

Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves

Add spinach leaves to miso soup. Serve soup topped with a dollop of Gochujang, if using, and an egg and scatter with black sesame seeds