Miso Ramen

Method

1. 1

   Roll the pork belly tightly, tie with string, and simmer it with the chicken wings, ginger and 2.5 litres of water. Skim, then cook gently, partly covered, for 2 hours.

   💡 A bare shiver of a simmer keeps the broth clean; a hard boil turns it cloudy and greasy.

2. 2

   Lift out the pork and marinate it in the soy sauce and sake while the broth finishes. Strain the broth and keep it hot.

3. 3

   Lower the eggs into boiling water for exactly 7 minutes, then plunge into iced water and peel. Halve just before serving.

   💡 Seven minutes gives the classic set white and molten amber yolk.

4. 4

   Fry the garlic in sesame oil in a small pan for 1 minute, then work in the miso paste and a ladle of broth to make a loose tare.

5. 5

   Whisk the miso tare back into the pot of broth, season with a splash of the pork marinade and salt to taste, and keep just below a boil.

6. 6

   Cook the noodles in plenty of unsalted boiling water until just springy, about 2 minutes for fresh, then drain hard.

7. 7

   Divide the noodles between deep bowls, pour over the broth, and top with sliced pork, egg halves, corn, scallions and a knob of butter.

   💡 Serve immediately — noodles keep cooking in the hot broth and soften by the minute.