Chashu pork ramen recipe
 This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs. 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers1 carrot, cut into matchsticks100g/3½oz shimeji mushrooms200g/7oz soya beansprouts (or beansprouts)50g/1¾oz sliced bamboo shoots100g/3½oz enoki mushrooms200g/7oz choi sum, ends trimmed and cut in half500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal4 whole tomago eggs, halved 750g/1lb 10oz ramen noodles (alternatively use udon noodles) drizzle sesame oil 2.5 litres/4½ pints toridashi stock 2.5 litres/4½ pints toridashi stock 30g/1oz fresh root ginger, cut into 4 thick slices 2 garlic cloves, cut into slithers 10 fresh shiitake mushrooms, cut into slithers 1 carrot, cut into matchsticks 100g/3½oz shimeji mushrooms 200g/7oz soya beansprouts (or beansprouts) 50g/1¾oz sliced bamboo shoots 100g/3½oz enoki mushrooms 200g/7oz choi sum, ends trimmed and cut in half 500g/1lb 2oz chashu pork, about 16 slices 500g/1lb 2oz chashu pork, about 16 slices 4 spring onion, cut on the diagonal 1 long red chilli, finely sliced on a diagonal 4 whole tomago eggs, halved 4 whole tomago eggs, halved Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning)dried tuna flakes Japanese shop-bought chilli oil shichimi togarashi (Japanese seven-spice seasoning) dried tuna flakes Method Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.Simmer for 5-8 minutes. Add the shimeji mushrooms.Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots. Simmer for 5-8 minutes. Add the shimeji mushrooms. Simmer for 5-8 minutes. Add the shimeji mushrooms. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli. Carefully half the eggs and place on the top of each serving. Carefully half the eggs and place on the top of each serving. Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked). Recipe tips If you don’t have any chashu pork, you could substitute it with leftover roast pork.