Method

In a large, heavy-bottomed saucepan, warm the oil over a medium heat. Add the onions, garlic and salt to the pan, stir to coat in the oil, then cook for 10 minutes, until the onions become slick and translucent. Reduce the heat to low and continue to cook for 30 minutes, stirring every five minutes. The onions will gradually start to caramelise and colour, eventually breaking down into a soft, sweet, caramel-coloured paste.

Add the chilli and stock to the pan, bring to a boil, then turn the heat down to a simmer and add the sake, soy and miso, stirring well to combine. Taste, adjust the seasoning, then turn off the heat.

Cook the noodles according to the packet instructions, then drain, refresh under cold water and stir in a little oil to keep them from sticking together.

Cook the greens just before serving. Bring the broth up to a boil, drop in the choi sum and cook for a minute or two, until just tender.

Divide the noodles between four bowls and ladle the broth over the top, making sure to share out the greens evenly. Drizzle over the chilli oil, if using, and serve.