Make the stock by adding all the ingredients, bringing to the boil and simmering for 30 minutes and strain.
Place the stock into a clean saucepan and add in the ginger and miso paste. Simmer for 3 minutes, before adding in half the spring onion, chilli and carrot and cook for another 2 minutes.
Stir in the noodles, bring back to the boil and cook as per the time on the packet (usually 2 minutes).
Add in the spinach, remaining spring onions and any leftover roast chicken, and season with soy sauce (you may not need it all). Garnish with Sriracha sauce and coriander.