This Japanese-style main course soup is a meal in a bowl - eat with chopsticks to start with and then slurp the delicious flavoured stock with a spoon or lift the bowl and drink it. This recipe is a mouthwatering leftovers idea from our roasted pork leg with thyme and garlic dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. Take a large pan and fill with the stock, 200ml (1/3 pint) water, soy sauce, Worcestershire sauce, chilli, garlic and five spice powder. Bring to the boil and taste to see if the flavour is to your liking. When the flavoured stock is ready, add the noodles to the pan and cook, following the pack instructions. Using a slotted spoon, remove the noodles from the pan and divide them between 2 soup bowls. Divide the raw spinach, baby sweetcorn and pork among the bowls. Pour half the broth into each bowl and wait for the spinach to wilt. Top with the sliced spring onions and egg, if using, and serve.