Boil the water

• Pour the water into a saucepan and bring to a rolling boil.

Cook the noodles

• Add the noodles and the soup base and vegetable sachet.
• Cook until the noodles are just tender, stirring occasionally.

Add the egg

• Crack the egg into the broth and let it poach gently until the white is set and the yolk still soft.

Finish and serve

• Lay the cheese slice on top so it melts into the broth.
• Scatter over the sliced spring onion and serve immediately.