Rinse lentil until water runs clear.

Combine red lentil, green cayenne chilli, shiitake mushrooms, sweet potatoes, parsnips, miso paste, ginger powder, garlic powder, chicken stock, and Chinese cooking wine in a slow cooker. Cook on low for 7 hours, or until red lentils have broken down and vegetables have softened.

Stir through rice wine vinegar and spring onion, reserving some for garnishing.

To serve, top with soft-boiled eggs (optional but highly recommended). Sprinkle with a dash of sesame oil and reserved spring onions.