Start by soaking the mushrooms in hot water, leave until ready to use. Cook the noodles for 3 minutes without the seasoning packet then drain, rinse and set aside.
Heat the oil in a large saucepan and fry the mince with some salt and pepper. Once it is cooked through add the miso and cook for another minute. Add the chicken stock, soy sauce and sriracha.
Drain the mushrooms and, if needed, chop them. Cover and bring to the boil and then remove the lid and let cook for another 5 minutes uncovered.
While the soup is cooking grate the courgette on the biggest holes and divide it between 4 bowls. Divide the noodles and spinach between the bowls as well and top with the hot soup. Top with some chopped basil and serve with sriracha and sesame oil.