Shoyu Ramen

Shoyu ramen is a soy-sauce-based Japanese noodle soup: with a clear yet deep, rich flavour.

The stock

1. Bring the bones to the boil in cold water, pour off the first water, then cover them with fresh water again.

2. Add the ginger and the garlic, and over a low heat cook it long, until you get a rich stock, then strain it.

The seasoning

3. Season the stock with soy sauce and salt to the desired strength.

Serving

4. Cook the ramen noodles separately, in salted water, to have bite, then drain them.

5. Boil the egg soft-set (about 6-7 minutes), cool it in cold water and peel it.

6. Put the noodles into a deep bowl, pour the hot, seasoned stock over them, and pile a halved egg and sliced spring onion on top.

Tip: Serve it immediately, hot – ramen is finest in the freshly assembled bowl.