Vegetable miso ramen

Step 1: Put ⅓ oz kombu (dried kelp) and 4 dried shiitake mushrooms in a pan with 4 ¼ cups water and leave to soak for 10 minutes. Bring slowly to a simmer over a medium-low heat and lift out the kombu just before it boils, so the broth stays clean-tasting. Simmer the shiitake for 5 more minutes, then lift them out, slice thinly and keep aside.

Step 2: Meanwhile lower 2 eggs into a small pan of boiling water and cook for 6½ minutes for jammy yolks. Cool in cold water, peel and halve.

Step 3: In a bowl, mix 3 tbsp red or mixed miso, 1 tbsp sesame paste or tahini, 1 tbsp soy sauce, 1 tbsp mirin, 2 cloves garlic, 1 tsp ginger and 1 tsp toasted sesame oil to a smooth paste. Heat a dry wok over a medium heat, add the paste and stir for 1 minute, until it smells toasty and starts to darken slightly; don't let it burn. Whisk in a ladle of the hot broth to loosen it, then stir it into the pan. Keep the broth hot but don't let it boil again, or the miso turns grainy.

Step 4: Heat 1 tbsp vegetable oil in a wok over a high heat. Stir-fry 1 carrot and 5 ½ oz white cabbage for 2 minutes, then add 3 ½ oz bean sprouts, 4 tbsp sweetcorn, the sliced shiitake and 1 pinch black pepper and toss for 1 minute more, until just wilted but still crunchy.

Step 5: Cook 9 oz fresh ramen noodles in a large pan of boiling water following the packet (usually 2–3 minutes for fresh). Drain well and shake off the water so it doesn't dilute the soup.

Step 6: Divide the noodles between two warm deep bowls and ladle the hot miso broth over. Pile the vegetables in the middle, add the egg halves and scatter with 2 spring onions. Tuck in 1 sheet nori and drizzle with 1 tsp chilli oil if you like, and eat straight away.