Jamie Oliver cook a tasty Japanese steaming pork belly ramen soup on Jamie and Jimmy’s Friday Night Feast.

Jamie says: “Ramen is all about investing time to make an incredible steamy broth, using cheaper cuts of meat and bones for maximum flavour. Like many humble foods, the original Chinese ramen (meaning noodle) really evolved with its introduction to Japan and Western culture, which allows us to have a bit of fun with it, aka contrasting flavours, pickles and garnishes.”

The ingredients are: 8 higher-welfare chicken wings, 1 handful of pork bones, 750 g higher-welfare pork belly, (skin removed and reserved), 2 thumb-sized pieces of ginger, 5 cloves of garlic, sesame oil, 1 heaped tablespoon miso paste, 400 g baby spinach, 500 g dried soba or ramen noodles, 8 small handfuls of beansprouts, 8 spring onions,1–2 fresh red chilles, 2 sheets of wakame seaweed, 8 tablespoons kimchee and chilli oil.

For the soy sauce eggs: 4 large free-range eggs, 200 ml low-salt soy sauce, 1 splash of mirin, 4 star anise, 1 thumb-sized piece of ginger and 2 cloves of garlic.