Serves 2

For the broth

1 tablespoon of vegetable oil

1 large clove of garlic finely grated

1 teaspoon of finely grated ginger

800ml hot chicken stock

2 tablespoons of white miso paste

Splash of soy sauce

1 tablespoon of sesame oil (optional)

0.5 tablespoon of Mirin (optional)

For the salmon teriyaki

2 salmon fillets

Olive oil

Thick teriyaki sauce (I use Lee Kum Lee)

For the ramen

100-120g ramen noodles (I use 2 bunches of itsu Ramen noodles)

4 stems of Tenderstem broccoli

1 Pak choi

1 boiled egg per person (peeled and cut in half)

To serve:

Toasted sesame seeds (optional)

Sliced spring onions (optional)

1. Peel the garlic and ginger and finely grate.
2. Trim the ends from the broccoli.
3. Cut the pak choi in half.
4. Hard or soft boil the eggs, place into cold water and then peel.

To make the salmon teriyaki

1. Pre-heat the oven to 200°C
2. Line a baking tray with foil or baking parchment.
3. Remove any bones in the salmon fillets.  Run your fingers along the sides and top of the fillet to feel for bones. Remove any using fish bone tweezers.
4. Use a pastry brush to brush the bottoms of the fillets with olive oil and lay skin side down on the baking tray.
5. Use the same pastry brush to dab the top of the fillets with the teriyaki sauce. You want to try and get as much sauce on the top of the fillet as possible.
6. Place in the hot oven and cook for 15-20 minutes.
7. Use the sesame seeds as a garnish.

To make the broth

1. Heat the vegetable oil in a large pan over a medium low heat.
2. Once the oil is warm, add the garlic and ginger and sauté for a couple of minutes, being careful not to let them burn.
3. Pour in the hot stock.
4. Increase the heat.
5. Add the white miso paste and splash of soy and stir, until the paste has dissolved into the stock.

To make the ramen

1. Bring the broth to the boil.
2. Add the broccoli, pak choi and ramen noodles (try and keep them separate in the pan!)
3. Cook for 5 minutes. Remove from the heat.
4. Just before the vegetables and noodles are ready, remove the salmon teriyaki from the oven and if possible, slide a sharp knife under each fillet to remove the skins.
5. Use tongs to arrange the noodles, pak choi and tenderstem broccoli in the bowls.
6. Divide the stock between the bowls.
7. Top with the salmon, egg, sesame seeds and spring onion.
8. Serve.