Weeknight Shoyu Ramen

You cannot make a twelve hour tonkotsu on a Tuesday, and you do not need to. Chicken wings have enough collagen to give a light broth body in well under an hour, and a good tare, the seasoning base in the bottom of the bowl, does most of the flavour work anyway.

1. 1

   Cover the wings with 1.5 litres of cold water, bring to a bare simmer and skim off the grey foam that rises in the first 5 minutes.

   For this step

   • 600 g chicken wings
2. 2

   Add the ginger, garlic, shiitake and half the spring onion. Hold it at the barest simmer for 40 minutes. A rolling boil turns the broth cloudy and greasy.

   For this step

   • 4 spring onions
   • 1 thumb fresh ginger
   • 4 cloves garlic
   • 4 dried shiitake mushrooms
3. 3

   Drop the kombu in for the last 10 minutes only. Boiled kombu turns bitter and slippery.

   For this step

   • 1 kombu
4. 4

   Boil the eggs for exactly 6½ minutes, then plunge them into cold water and peel.

   For this step

   • 2 eggs
5. 5

   Mix the soy, mirin and sesame oil and divide between two deep bowls. This is the tare and it seasons the whole bowl.

   For this step

   • 2 tbsp mirin
   • 2 tsp toasted sesame oil
6. 6

   Boil the noodles for the time on the packet, strain the broth over the tare, add the noodles and top with the halved eggs and the remaining spring onion.

   For this step

   • 4 spring onions
   • 2 portions (260 g) fresh ramen noodles
   • 2 eggs

Tap a step to check it off. Your place is saved on this device.

Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to cook

Noodles Ten Minute Chilli Garlic Noodles The whole thing takes about as long as the noodles need to boil. Noodles Proper Pad Thai Tamarind, palm sugar and fish sauce, in the ratio that stops it tasting like ketchup. Noodles Vegetable Japchae Sweet potato noodles that stay springy instead of turning to glue.