Miso Ramen

Place the chicken wings in a large stockpot, cover with cold water, bring to the boil and boil hard for 5 minutes, then drain and discard this first water.

Return the wings to the clean pot with the pork belly, the measured fresh water, ginger and garlic, and bring to a simmer.

Simmer gently, uncovered, for 90 minutes, skimming occasionally, until rich and fragrant.

Lift out the pork belly, rest for 5 minutes, then slice it thinly.

Fry the minced pork in a dry frying pan over medium-high heat for 5 minutes until browned and crumbly.

Strain the broth, discard the solids, then whisk the miso paste with a ladleful of the hot broth in a small bowl until smooth and stir it back into the pot with the soy sauce and sesame oil.

Bring a small pan of water to the boil, lower in the eggs and cook for 7 minutes, then cool in iced water, peel and halve.

Cook the ramen noodles in boiling water according to the packet instructions, then drain well.

Divide the noodles between bowls, ladle over the miso broth, and top with the sliced pork belly, minced pork, sweetcorn, a knob of butter, beansprouts and half an egg each.