Preheat oven to 200° C. Line two baking trays with baking paper. Place pumpkin on one tray, lightly brush with oil, season and roast for 20 minutes. Combine 1 tbs miso paste and 1 tbs mirin in a small bowl, brush mixture over pumpkin and roast for a further 20 minutes or until tender. Mix sesame oil and tamari together in a small bowl. Brush the shiny side of the nori sheets with tamari mixture and sprinkle with sesame seeds and ½ tsp salt akes. Place on second tray and bake for 4 minutes or until crisp. Combine extra ¾ cup (190g) miso with stock, spring onion and remaining 2 tbs mirin in a pan over medium heat. Bring to a simmer, then set aside and cover to keep warm. When ready to serve, divide noodles and broth among serving bowls. Add roasted pumpkin, egg and crisp nori sheets. Scatter with togarashi, if using, and extra sesame seeds.
1 tbs sriracha 1 tbs Chinese rice wine