Step 1 Start with the eggs. Submerge them in a pan of boiling water, cook for 5 minutes and remove. Place them in a jar of pickled beetroot juice and leave for a minimum of 1 hour - the longer you leave them, the more intense the vibrant pink will be!

Step 2 Put the sliced red onion rings in a bowl, squeeze the lime juice over and sprinkle some salt in. Combine and set aside to develop while the broth cooks.

Step 3 Pour the beef broth into a large pan over a medium heat. Add all the broth ingredients straight into the pan along with the chopped coriander stalks. Bring to the boil, then turn down to a very gentle simmer for 1 hour.

Step 4 After 50 minutes of the broth simmering, start the beef. Rub a little oil over the steaks, then season generously with salt and plenty of black pepper. Get your most reliable pan on a high heat and leave it there until it’s searingly hot. Add a slick of vegetable oil to the pan and add the beef fillet. Give it a couple of minutes without touching it on each side so it browns all over, using long-handled tongs to avoid any splutter. Then move it around on the heat until it has an internal core temperature of 55c. At this point, remove the beef from the heat and allow it to rest for 10 minutes.

Step 5 Slice the beef neatly - always against the grain. Cook the noodles according to the pack instructions, then drain well and place in the serving bowls.

Step 6 Taste the broth to ensure it packs plenty of punch - season with soy sauce as needed. Ladle broth and mushrooms into each bowl and top with the marinated eggs, red pepper, beansprouts, mange tout, pickled red onion, kimchi, then the sliced steak and coriander last. Add crispy chilli flakes to taste.

Step 7 Enjoy, slurping as you go!