Thinly slice the spring onion, keeping the white and green parts separate.

Cut the eggplant into small cubes. Finely chop the garlic and grate the fresh ginger.

Heat 1 tbsp untoasted sesame oil in a large saucepan over medium heat.

Add the cubed eggplant and sauté for 5 to 6 minutes. Stir regularly until the eggplant is softened and lightly browned.

Add the spring onion whites, garlic, and grated ginger to the saucepan. Sauté for 1 minute until fragrant.

Stir 1 tbsp unsweetened peanut butter into the vegetables. Mix until it coats the eggplant.

Dissolve 1 tbsp red miso paste in 500 ml water. Pour the miso water into the saucepan while scraping up any browned bits.

Add the fresh chili pepper if using and bring the broth to a gentle simmer. Simmer for 3 minutes.

Add 2 portions instant ramen noodles directly to the simmering broth. Cook according to the package cooking time, about 3 minutes.

Add the baby spinach 1 minute before the noodles finish cooking. Stir until the spinach wilts.

Taste the broth and gradually stir in up to 1 tbsp soy sauce. Add a little hot water if the broth is too thick.

Divide the ramen between 2 serving bowls. Top with the spring onion greens and drizzle with chili oil.