Ingredients

Method

1. 1.

   To make your dashi (fish stock), add the kombu to 1 litre/1 qt of cold water and heat until you see the water just start to simmer and remove the kombu (don't let it boil otherwise the kombu will go slimy and bitter)

2. 2.

   Add the katsuobushi to the water, bring to the boil then turn off the heat and let stand until the katsuobushi flakes have sunk to the bottom of the pan, then strain the stock through a fine meshed sieve (or chinois) to remove the flakes and return the liquid to the pan.

   Tip: you can save the used kombu and katsuobushi to make another weaker stock

3. 3.

   Bring another pan of water to the boil and cook your ramen noodles for 5 minutes until softened. Then drain and run through cold water to stop them from cooking further and divide the noodles between 4 bowls.

4. 4.

   Bring the dashi to the boil, turn down the heat to allow to simmer then blanche the pak choi / bok choi for a couple of minutes until softened. Remove from the pan and set aside

5. 5.

   Turn off the heat and take a few ladlefuls of dashi from the pan and pour into a bowl or jug, then add your miso paste to the bowl and mix to allow it to dissolve, then stir the miso mixture back into the dashi. It might look a little bit gritty, but that's fine.

   Tip: Don't allow the stock to boil after adding the miso to the water as it can ruin the flavour

6. 6.

   Divide the stock between the four bowls, pouring over the noodles, then add half the pak choi (2 quarters) on top, followed by a sprinkling of spring onions / scallions.