Ken Yamada serves up seafood ramen on Saturday Kitchen with James Martin.

Ramen is a Japanese noodle soup dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, and green onions.

Ken says: “If you are looking for an authentic recipe for seafood ramen then look no further. It takes time and effort but the exceptional results make it worthwhile.”

The ingredients for the soy base and seasoned eggs are: 2g bonito flakes, 75ml sake, 7g sea salt,.500ml soy sauce, ½ bulb garlic, peeled and roughly chopped, 20g fresh root ginger, peeled and roughly chopped, ⅓ red chilli, roughly chopped, 2 bunches spring onions, roughly chopped and 6 free-range eggs.