We'll be upfront: this is not a simple recipe. It requires some time and effort, but the result is very gratifying. The black sesame is both sweet and savoury, with a velvet-like quality. 

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We've topped our bowl with some braised pork belly from a local shop. By all means, if you'd prefer to make your own, go for it. 

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Serves four.

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For the stock

2 kilos pork bones; we used neck and tail

1 tbsp whole black peppercorns

1 tbsp salt

5 whole scallions

1 carrot, broken in half

1 shallot, halved

1 head garlic, cut in half

1/2 cup dried shiitake or porcini mushrooms

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For the egg

4 eggs

1/2 cup soy sauce

1/4 cup mirin

1 tbsp brown sugar

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For the ramen

2-3 tbsp black sesame spread

2-4 tbsp soy sauce

4 servings cooked ramen noodles of your choice

Beansprouts, to serve

Cooked corn kernels, to serve

1 sheet nori, torn into quarters

Togarashi, to serve

Shop-bought braised pork belly, to serve (optional)

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In a large slow-cooker, place all stock ingredients together and cover with cold water. Leave on a low heat for at least 12 hours, but ideally a full day. Skim away any scum that rises.

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While the stock cooks, prepare your eggs. In a small pot, cover 4 whole eggs with cold water and bring to the boil. When the water comes to the boil, turn off the heat and set a time for 7 minutes.

While the eggs cook in the hot water, combine soy, mirin, and brown sugar in a small pan and bring to a simmer. Remove from heat and set aside.

Remove the eggs from heat and cool completely with an ice bath or cold water. Peel them, and put into a small bowl. Pour the soy sauce mixture over the bowl, cover closely with clingfilm, and refrigerate until the soup is served.

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When the broth is read to go, strain it through a fine mesh sieve until there are absolutely no bits. Add the black sesame and soy and check that the taste is to your liking. It may require a little more soy or salt. 

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Serve over delicious, springy ramen noodles, with a piece of nori plonked into each bowl. Top with beansprouts, corn, and some braised pork belly, if you wish. Sprinkle some togarashi over the bowls and enjoy hot.

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