Miso ramen

Method

Heat the chicken stock in a large pot with the ginger and garlic until simmering. In a small bowl, mix the miso paste with 100ml of warm stock until smooth, then stir back into the pot along with soy sauce, mirin, and sesame oil. Cook the ramen noodles separately according to package instructions, drain, and divide between two bowls. Pour the hot broth over the noodles and top each bowl with sliced chicken, a halved soft boiled egg, spring onions, bamboo shoots, and sautéed mushrooms. Garnish with torn nori seaweed and a drizzle of sesame oil.