Ramen

Heat a griddle pan to smoking hot, add the vegetable oil, then brown the chicken drumsticks. Add a little salt and pepper. Ensure a good char on all sides of the drumsticks to add flavor to the broth.

Place the chicken into a stock pot with apple cider vinegar, onion, carrot, celery, ginger, garlic, lemongrass, and star anise. Cover with water and bring to a boil.

Add the eggs to boil in the broth for about 6 minutes, then remove the eggs and place them into cold water.

Turn down the heat of the broth to simmer for about 20 minutes. Add the soy sauce and fish sauce. Taste the broth to ensure you are happy with the flavor.

Strain the broth and return it to the pot. Add the noodles and simmer until they have separated.

Remove the chicken off the bones. Heat a pan, add the chicken, dark soy sauce, and palm sugar. Add a little of your strained broth to the chicken.

Add the chillies and simmer until the chicken is coated in the sauce.

Heat a clean pan to smoking hot, add a little vegetable oil, and sauté the mushrooms until golden brown but not completely soft. Remove from the pan.

Heat the pan again until smoking hot. Add a little vegetable oil, then add the pak choi halves and brown slightly on both sides. Remove from the pan while still crunchy.

Peel the eggs and cut lengthwise in half.

Assemble your ramen bowls: divide the noodles between the bowls. Top with red cabbage, pak choi, mushrooms, carrots, peppers, chicken, and edamame beans, ensuring each ingredient is visible.

Place 2 egg halves on top. Pour the broth over the ingredients. Sprinkle with toasted sesame seeds and garnish with coriander leaves.