In a pan heat the stock, ginger, chillies and star anise. Bring to a simmer, then remove the pan from the heat and leave to infuse.
Place the eggs in a pan of water, bring to the boil and simmer for 7-10 minutes. Remove the eggs from the pan and cool under cold running water. Peel the eggs, discard the shells and cut into quarters. Meanwhile, cook the noodles according to the pack instructions.
Add the miso to the stock, followed by the pak choi and prawns. Drain the noodles and divide between two bowls, then pour over the stock, pak choi and prawns.
Finally add the eggs, salad onions, coriander, crispy shallots and nori to the bowls. Serve immediately.