Chicken Shoyu Ramen

Put the chicken, water, onion, garlic, ginger, spring onion whites and shiitake (if using) in a large stockpot. Bring to a boil over high heat, then skim off the grey foam that rises to the top.

Reduce the heat to low so the broth barely bubbles. Partly cover and simmer for 30 minutes, until the chicken is cooked through (74°C) and pulls easily from the bone. Keep the heat gentle so the broth stays clear.

While the broth simmers, mix 3 tbsp soy sauce, 100 ml water and 1 tsp sugar in a bowl for the egg marinade. Bring a small saucepan of water to a rolling boil.

Lower the cold eggs into the boiling water and cook for 7 minutes for a jammy yolk. Move them straight to a bowl of iced water, peel once cool, and leave them in the marinade for at least 20 minutes, turning once.

Lift the chicken out of the broth with tongs and rest it on a plate for 10 minutes. Shred the meat off the bones with two forks and set aside. Return the bones to the pot and simmer for 15 more minutes.

Make the aroma oil: warm 2 tbsp oil in a small frying pan over low heat. Add the sliced spring onion greens and cook for 1–2 minutes until fragrant and just starting to colour, then remove from the heat.

Strain the broth through a fine sieve into a clean pan and discard the solids. Stir in 5 tbsp soy sauce, the rice vinegar, 2 tsp sugar, salt and sesame oil. Taste and adjust, then keep hot over low heat.

Cook the noodles in a separate pot of unsalted boiling water according to the packet, usually 2–3 minutes, until springy but tender. In the last 30 seconds, add the spinach to wilt it. Drain well.

Divide the noodles among four deep bowls and ladle over the very hot broth. Top with shredded chicken, spinach, sweetcorn and a halved marinated egg.

Spoon a little aroma oil over each bowl, add a pinch of white pepper and tuck in a piece of nori. Serve straight away while the noodles are still firm.