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Chashu pork ramen

Fruit and vegetables

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
4 spring onion, cut on the diagonal
1 long red chilli, finely sliced on a diagonal

Tins, packets and jars

750g/1lb 10oz ramen noodles (alternatively use udon noodles)

Cooking ingredients

drizzle sesame oil
Japanese shop-bought chilli oil
shichimi togarashi (Japanese seven-spice seasoning)

Other

2.5 litres/4½ pints toridashi stock
200g/7oz choi sum, ends trimmed and cut in half
500g/1lb 2oz chashu pork, about 16 slices
4 whole tomago eggs, halved
dried tuna flakes

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