Put the miso paste, soy sauce and stock into a large saucepan and bring to the boil. Reduce the heat, add the noodles and ginger and simmer for 5 minutes.
Meanwhile, heat the oil in a wok or large frying pan, add the chilli, sugar snap peas, shallots and baby corn and stir-fry over a medium-high heat for 5 minutes until softened.
Transfer the vegetable mixture to the pan with the stock and noodles, add the coriander and stir through. Serve in warmed serving bowls, garnished with the spring onions.