Finely chop 1/3rd of the spring onions and add into a bowl with half of the ginger, peeled and grated, 1/3rd of the garlic, the turkey mince, mirin, red miso paste and 1/3rd of the soy sauce. Mix together well and season. With wet hands, shape them into balls about the size of a walnut. Put them on a baking tray, cover and chill for about 30 mins.

Heat the oil in a large frying pan over high heat and cook the meatballs in two batches, or use two pans, adding more oil if you need it. You need a good colour on the outside. Turn the heat down to cook the meatballs through, rolling them in the miso juices they release as they cook. It will take about 8-10 mins to cook each batch.

Heat the stock in a saucepan and add half the chilli, the remaining ginger which should be peeled and sliced and the garlic which should be grated. Simmer for 4 mins. Add the meatballs and remaining soy and simmer gently for 3 mins. Slice the remaining spring onions on the diagonal and add these to the broth along with the rice noodles, spinach and the rest of the sliced chilli. Add a little lime juice to taste, then divide between bowls and serve.