Step 1

Cook the ramen noodles according to packet directions. Drain and sit aside if you want them warm, or run under cold water if you prefer cold noodles.

Step 2

Heat the vegetable oil in a small saucepan over a low-medium heat. Add the spring onion, ginger and garlic and fry for 1-2 mins until fragrant.

Step 3

Add the soy sauce, mirin, sugar, rice wine vinegar and chicken stock then increase the heat to medium-high and bring to the boil. Add the katsuobushi / bonito flakes and stir again.

Step 4

In a small dish, mix together the cold water and cornstarch / cornflour to form a slurry. Pour into the soup and stir to thicken (around 1-2 minutes). Turn off the heat.

Step 5

Place the red miso into a strainer and dunk into the soup. Use a spoon to dissolve the miso paste.

Step 6

Optional: Add the rayu chilli oil and stir through.

Step 7

Portion out the tsukemen soup into two small bowls. Place the ramen noodles into separate bowls ready to dip.