Chicken stock, miso, a jammy egg and twenty minutes.
Restaurant ramen takes two days. Mine takes twenty minutes and a carton of good chicken stock.
Warm the stock with a slice of ginger, a garlic clove and a splash of soy. Whisk in a tablespoon of white miso off the heat.
Six-and-a-half-minute eggs, peeled after an ice bath, marinated in soy and mirin while the noodles cook. Top with spring onion and chilli oil.
