1.Place the cashew nuts into a bowl and cover with boiling water, leave to soak for 20 minutes.

2.Meanwhile mix together in a large bowl the mince, chopped California prunes, garlic, ginger, salt, chilli and miso

3.Drain he cashew nuts, but keep the liquid to one side.

4.Place the soaked nuts into a food processor and blend with 2-3 tbsp of the soaking water.

5.Add the nut mixture to the mince meat along with the egg and mix together.

6.Divide the mince meat into 16 equal portions approximately 35g portions.

7.Before rolling out into meatballs wet your hands as this will help get a nice even shape without sticking, then set to one side while you prepare the broth.

8.To make the broth pour 2 pint of chicken stock into a pan and add the crushed garlic, sliced red chilli, miso and ginger, then bring to the boil.

9.Blend the ketchup, soy and prunes together and stir into the broth.

10.Simmer the broth with the meatballs in for 20 minutes until they are fully cooked,

11.Meanwhile cook the noodles in plenty of boiling water until tender, it usually takes 4-5 minutes, then drain and divide up into 4 bowls

12.Slice the bok choy and spring onions and scatter over the cooked noodles.

13.Using a ladle divide the meatballs and broth into the 4 bowls, top with sesame seeds and maybe a little coriander

 14.I like to add a squeeze of lime over my noodle to give a little sharpness to my meal but it is very much up to you.