Shoyu 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, the kombu, ginger and garlic, and bring to a simmer.

Simmer gently, uncovered, for 90 minutes, skimming off any scum every 20 minutes, until the broth is fragrant and the pork belly is tender.

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

Stir the bonito flakes into the broth, let them steep for 3 minutes off the heat, then strain through a fine-mesh sieve and stir in the soy sauce, mirin, sake and sugar.

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 hot broth, and top each with sliced pork, half an egg, beansprouts and spring onion.