Heat tsp of oil in a small saucepan and add garlic, sauté for 1 min, then add ginger and white ends of spring onion along with ramen sauce. Set this pan aside on a low simmer, this is your ramen “broth”.

Season chicken thighs, heat a cast iron griddle until very hot and add chicken thighs to griddle. Cook for 3-4 mins each side until showing colour and cooked through, then remove from pan and leave to rest for 1 min before slicing. If chicken thighs are taking too long to cook through, then chuck them in the oven for 5-10 mins.

Add egg to one of your saucepans of boiling water and cook for 2-3 mins, for a soft boiled. Dip in an ice bath to cool and stop the cooking process, then crack egg open with a spoon and carefully peel shell. Slice egg open to reveal a runny yolk.

Add noodles to boiling water and simmer for 1-2 mins before you ready to serve, cook noodles until chewy and soft.

Now you’re ready to serve you ramen. Add the sauce/ broth to a large bowl, then place your noodles, flooded by chicken thighs, soft boiled egg and garnishes.