Shiitake Mushroom Ramen

1. Bring a pan of water to the boil. Carefully add the eggs and cook for 7 minutes for a jammy yolk. Transfer to iced or very cold water and leave for 5 minutes before peeling. Mix the soy sauce, mirin and water in a small bowl. Add the eggs, turning to coat, and leave to marinate for at least 30 minutes, or overnight in the fridge for a deeper flavour.

2. Heat the vegetable oil in a large frying pan over medium-high heat. Add the whole shiitake mushrooms and cook for 5–7 minutes, turning occasionally, until browned and tender. Add the Sticky Soy & Garlic Paste, soy sauce and rice vinegar. Toss for 1–2 minutes until the mushrooms are dark, glossy and completely coated. Set aside.

3. Pour the vegetable stock into a saucepan and bring to a gentle simmer. In a small bowl, mix the miso paste and tahini with a ladleful of the hot stock until smooth. Stir this mixture back into the pan with the sesame oil. Simmer gently for 3–4 minutes. Don't boil the broth vigorously, as this can affect the texture of the miso.

4. Heat the same frying pan used for the mushrooms over medium-high heat. Place the pak choi cut-side down and cook for 2–3 minutes, without moving, until nicely charred. Turn and cook for another minute until just tender.

5. Cook the udon noodles according to the packet instructions, then drain. If using ready-to-eat udon, they usually only need a couple of minutes in boiling water to loosen.

6. Divide the udon between two large bowls and pour over the hot miso broth. Arrange the sticky shiitake mushrooms, charred pak choi and halved soy eggs on top.

7. Scatter over the spring onions and sesame seeds and finish with a drizzle of chilli oil.