Sapporo-style ramen noodles in broth from Ramen by Heather Whinney

Ingredients

• pinch of salt, to taste
• 1 dried red chilli, seeded and crushed
• 15 ml/1 tbsp sesame oil
• 12 mangetouts/snow peas
• 2 spring onions/scallions, green parts only, chopped
• 1 garlic clove, peeled and crushed
• 2 garlic cloves, peeled and finely grated
• drizzle of chilli oil, to taste
• 120 ml/4 fl oz/½ cup sake
• 2 1/2 cm/1 in piece of fresh root ginger, peeled and grated
• 225 g/8 oz/1 cup beansprouts
• 1 3/4 litres/3 pints/7½ cups chicken stock
• 400 g/14 oz fresh ramen noodles
• 8 baby corn
• 115 g/4 oz pork belly
• 1 carrot
• 30 ml/2 tbsp dark soy sauce
• 90 ml/6 tbsp miso (any colour)