Miso ramen (Miso rāmen)

1. Boil the eggs for 6 minutes 30 seconds, cool in iced water, peel and marinate in a bag with 1 tablespoon of soy sauce until serving.

2. Cut the pork belly into 1 cm slices and fry them in a dry pan until crisp on both sides.

3. In a pot, fry the grated garlic and ginger in the sesame oil for 1 minute, pour in the stock and bring to the boil; whisk the miso smooth in a ladleful of broth and stir it back in – from now on don't let it boil.

4. Blanch the bean sprouts for 1 minute, drain the corn and slice the spring onions.

5. Cook the ramen noodles in plenty of water for the time on the packet (usually 2-3 minutes) and drain well.

6. Divide the noodles between hot bowls, pour over the broth and top with the pork, halved eggs, corn, bean sprouts, spring onion and a knob of butter.

Tip: Miso ramen was born in Sapporo in the 1950s for Hokkaido's cold winters – hence the butter and corn. Never boil the miso, or it loses its aroma.