1. Put water, chicken bouillon cubes, oyster sauce, soy sauce, sesame oil, ginger, garlic, chili sauce, and miso in a pot and bring it to a boil. Adjust seasoning with more of each ingredient if needed.

2. Slice the portobello, bell pepper, spring onions, and broccoli into thin slices. Finely chop the fresh chili. Add the vegetables and chili to the soup and let them cook for 5-10 minutes.

3. Boil the eggs for about 7 minutes. Cool them down and peel them. Cut them in half.

4. Cut the tofu into small squares and add them to the soup.

5. Finally, add the udon noodles to the soup and let them cook for 2 minutes.

6. Serve the dish piping hot, garnished with fresh spring onion and chili