Ingredients

• 750g/1lb 10oz ramen noodles (alternatively use udon noodles)
• drizzle sesame oil
• 2.5 litres/4½ pints toridashi stock
• 30g/1oz fresh root ginger
• cut into 4 thick slices
• 2 garlic cloves
• cut into slithers
• 10 fresh shiitake mushrooms
• cut into slithers
• 1 carrot
• cut into matchsticks
• 100g/3½oz shimeji mushrooms
• 200g/7oz soya beansprouts (or beansprouts)
• 50g/1¾oz sliced bamboo shoots
• 100g/3½oz enoki mushrooms
• 200g/7oz choi sum
• ends trimmed and cut in half
• 500g/1lb 2oz chashu pork
• about 16 slices
• 4 spring onion
• cut on the diagonal
• 1 long red chilli
• finely sliced on a diagonal
• 4 whole tomago eggs
• halved
• Japanese shop-bought chilli oil
• shichimi togarashi (Japanese seven-spice seasoning)
• dried tuna flakes

Directions

• Cook the noodles following the instructions on the packet. Once cooked
• drain and drizzle with a little sesame oil to stop the noodles from sticking.
• Heat the stock in a large pan with the ginger
• garlic
• shiitake mushrooms and carrots.
• Simmer for 5-8 minutes. Add the shimeji mushrooms.
• Carefully arrange the warm noodles
• beansprouts
• bamboo shoots
• enoki mushrooms
• choi sum and sliced pork in four large serving bowls.
• Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.
• Carefully half the eggs and place on the top of each serving.
• Serve at once with a drizzle of chilli oil
• a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).