Chicken Shoyu Ramen

Method

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1. 1Put the chicken wings in a large pot, cover with the cold water and bring to a boil. Skim off the grey foam that rises during the first 10 minutes; this keeps the broth clear.
2. 2Add the onion, ginger, garlic and spring onion whites. Lower the heat and simmer with the lid ajar, the surface barely trembling, for 1.5-2 hours, then strain. You should have about 1.6 litres of golden broth.
3. 3Meanwhile, lower the eggs into boiling water and cook for exactly 6.5 minutes, then plunge into iced water and peel. Marinate them in 4 tbsp soy sauce, 4 tbsp water and 1 tbsp sugar for at least 1 hour.
4. 4Make the tare: warm the remaining 4 tbsp soy sauce, 1 tbsp sugar and the vinegar in a small saucepan until the sugar dissolves. This concentrated mixture will season and colour each bowl.
5. 5Season the chicken thighs lightly with salt and place them skin-side down in a pan with the hot oil. Cook over medium heat for 7-8 minutes until the skin is golden and crisp, flip for 4-5 minutes more, rest for 5 minutes and slice thinly.
6. 6Season the broth lightly with salt and keep it just below a boil. Warm the bowls with hot water, pour it out and add 1.5 tbsp tare to each bowl.
7. 7Cook the noodles in plenty of boiling water for 30 seconds less than the packet says (fresh ramen usually takes 1.5-2 minutes). Drain them very well; excess water dilutes the broth.
8. 8Pour about 400 ml hot broth into each bowl, stir into the tare and add the noodles. Top with sliced chicken, a halved egg, spring onion greens and nori, and serve immediately.