Place the wakame into a bowl full of water. Leave to rehydrate whilst you do everything else.

Meanwhile, finely slice the spring onion. Crack the egg, discarding the egg whites, keeping only the yolk (try to keep it intact.)

Cook the instant noodles according to package instructions. Drain the wakame seaweed, transfer to a bowl with a pinch of sesame and mix through the sesame oil and season with salt.

Add the noodles into a serving bowl. Ladle the broth over. Top with spring onions, chilli crisp, sesame seeds and the egg yolk. Mix before eating.