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

Ingredients

• about 60 ml/4 tbsp dark soy sauce
• 2.5 ml/½ tsp salt
• 1 garlic clove, peeled and crushed
• 1 litre/1¾ pints/4 cups chicken stock
• 120 ml/4 fl oz/½ cup sake
• 400 g/14 oz fresh ramen noodles
• 2 spring onions/scallions, sliced or chopped
• ½ sheet of nori, broken into pieces
• 15 ml/1 tbsp sake
• 400 ml/14 fl oz/1⅔ cups water
• 2 spring onions/scallions, chopped
• 2.5 cm/1 in piece of fresh root ginger, peeled and sliced
• 30 ml/2 tbsp vegetable oil
• 2.5 cm/1 in piece of fresh root ginger, peeled and grated
• 500 g/1 lb pork shoulder, boned
• 15 ml/1 tbsp sugar
• 45 ml/3 tbsp dark soy sauce
• 150 g/5 oz pickled bamboo shoots (menma), soaked for 30 minutes and drained
• 2 hard-boiled eggs
• pinch of salt, if needed
• dash of sesame or chilli oil
• pinch of ground white pepper