INGREDIENTS
(Serves two)

2 cherry tomatoes, quartered
Ramen noodles
A handful of bonito flakes
Kombu, or crushed nori sheets 

Tomato Sauce
2 tomatoes (around 140g / 5oz), chopped
2 cloves of garlic, peeled and chopped
60ml grapeseed oil
90ml rice vinegar
60ml soy sauce
1 tablespoon sesame seeds
Sea salt and pepper to taste

Miso Egg Yolk
3 tablespoons sake
3 tablespoons mirin
135g / 4.5oz white miso
65g / ½ cup granulated sugar
2 egg yolks

METHOD

To make the miso egg yolks, boil the sake and mirin over a high heat and reduce by a third. Turn down the heat, add the miso and sugar, and stir constantly for 2-3 minutes. Bring to room temperature, then pour into a container. Cover with a cheesecloth, place the egg yolks on top, and marinate for 2-3 days.

Blend all the tomato sauce ingredients together until smooth. 

Cook 100g ramen noodles per person, or 2 packets if using instant ramen, discarding any flavourings. Boil for 3-4 minutes, rinse thoroughly under cold water and drain.

Toss the noodles with the tomato sauce in a bowl. Serve topped with the quartered tomatoes, bonito flakes and nori if you have them, and a shiny miso egg yolk.

TIPS FROM OUR CHEFS

Bonito, kombu and nori are widely available to order online, or check to see if a nearby Japanese grocery store is delivering to you. These toppings add a savoury umami flavour, but if you can't find them, the dish will be just as tasty without. If you don't have a cheesecloth to marinate your egg yolks you could use a sturdy coffee filter or any clean, light piece of cotton, such as a bandana or handkerchief.