Traditional Japanese Chicken Noodle Ramen Soup

Place four chicken thighs with the skin on a baking tray on greaseproof paper, together with the spring onion cut into pieces, a piece of fresh ginger and the large carrots cut into pieces.

Add salt and sesame oil. Spread the vegetables and chicken with your hands. Bake in the oven at 230 ºC for 35 minutes.

Put the chicken and vegetables in a large pot. Pour 4 litres of water and bring to a boil. Remove the foam, cover and cook over medium heat for 1 hour.

Remove the chicken. Remove the skin and separate the meat from the bones. Return the bones to the pot. Add a ladle of stock to the chicken and cook for 30 minutes. Strain the stock and shred the chicken.

Put a saucepan with plenty of water. When it comes to a boil, add the noodles.

Cook one egg for every two people. Cook the egg for 8 minutes after the water comes to a boil. Then, remove the egg and place it in a bowl of iced water to break the cooking time.

Remove the stem of the pak choi or spinach and place the leaves in boiling water for 15 seconds. Then transfer to ice water.

Drain and dry with kitchen paper. Then, cut the leaves into strips.

Chop the green part of the spring onion and set aside. Cut a small piece of nori seaweed for each bowl.

To serve, pour two or three spoons of hot stock into two bowls. Then add the miso paste and half a dessert spoon for each bowl.

Add the noodles. Then add the shredded chicken, pak choi and chopped spring onion.

Break the egg in half and put half an egg in each bowl. Place a piece of nori seaweed in each bowl.

Season with the spice from the shichimi togarashi, a Japanese spice mix usually added to Miso Ramen. Enjoy!