Mackerel and udon miso soup with crispy-chilli oil

Method

1. Make the chilli oil first. Put the oils, garlic, chilli and onion in a small, heavy based pan over a low heat. Bring up to 130°C using a thermometer – this will take about 10 minutes so don’t try to rush it, otherwise you could burn the onion and garlic. Remove from the heat. When the oil has cooled to 120°C (about 1 minute), carefully add the shichimi togarashi and soy sauce. Stir well until fully incorporated. Allow to cool then transfer to a sterilised jar (if making in advance).
2. Cook the noodles in a pan of boiling water according to the packet instructions. Meanwhile, put the dashi powder and miso in a pan, add 100ml water, stir to combine then add another 700ml water (this helps it disperseevenly). Bring to a simmer and bubble gently for 5 minutes. Flake in the mackerel and stir in the spring onions and seaweed (or spinach).
3. Drain the noodles and toss through the sesame oil, then divide between two serving bowls. Pour over the broth then spoon over a little chilli oil to taste.