Serves 6

For the Thai Curry Tare

makes 370g enough for 6 portions

Ingredients

15g birds eye chilli

85g coconut cream

15g coriander (stem on)

1g coriander seeds

1g cumin seeds

10g fresh galangal (cleaned and peeled)

25g peeled garlic

35g light soy

12g fresh lemon grass

5g fresh kaffir lime leaves

60g shiro (white) miso

1g peppercorns

2g sea salt

40g shallots

7g shrimp paste

30g Thai fish sauce

3g fresh turmeric

Method

1. Toast off dry spices in pan then add all ingredients into high powered blender to form a paste

For the tonkotsu pork stock

makes 2 litres

Ingredients

1 pig foot (split in half) 1 kg pork shin bones

200g pork back fat

5cm wide strip of pork skin from pork belly

1 small white onion roughly chopped

2 garlic cloves peeled

½ a green apple roughly chopped

15g fresh ginger roughly chopped

Method

1. Put the pigs and shin in a saucepan with about 750ml water, or enough to cover the bones by 2.5cm. Bring to the boil and continue boiling for 30 minutes. Skim away any scum that comes to the surface.

2. Strain through a fine sieve into a very large saucepan. Wash the bones, discarding any brown foam.

3. Top up the pork broth with water to make about 3.5 litres. Return the bones with all the remaining ingredients and bring to a simmer.

4. Skim away as mush of the dark matter that surfaces as everything is simmering away.

5. Continue cooking uncovered for 15-20 minutes, skimming away this whole time.

6. The fat and skin will become soft and should carefully be removed.

7. In batches, blitz in a blender and then return to the broth until you are left with a thick and creamy broth.

8. Top up with water once more to the original level and then stain once more through a fine sieve removing any solids.

Toppings for Ramen

360g pulled cooked Chicken

6 portions of Noodles

6 tablespoons of negi oil (roast spring onion heated in vegetable oil and left to infuse)

6 soy marinated whole boiled eggs

120g bamboo shoots

180g blanched bean sprouts

60g picked coriander leaves

200g sweetcorn (roasted then cut off the cob)

To assemble the ramen

Have all the ingredients ready to go

1. Add 60g of Thai curry tare and 1 tbsp negi oil into each of 6 hot bowls

2. Blanch the bean sprouts

3. Add 330ml of boiling hot pork stock to the bowl

4. Blanch the noodles for 20 seconds and add to the bowl

5. Add the remaining toppings.

6. Eat fast, no talking!

If you make this, or any other recipe from the show, email us a picture to sundaybrunch@channel4.com