In a medium-sized saucepan over medium heat, add the miso paste and fry for 1 minute. Add the tamari, star anise, ginger, garlic and chilli. Fry for another minute. Add the chicken stock, season and bring to a gentle simmer while you prepare the rest of the ingredients.
Cook the noodles as per packet instructions. Once ready, set aside.
Bring a small saucepan of water to a boil.