Step-by-Step Instructions

1. Boil kettle and prepare pans

   5 min

   Boil your kettle and take out a large saucepan and a frying pan.

   Equipment: kettle, large saucepan, frying pan

2. Prep and cook cavolo nero and carrot

   8 min

   Remove the tough stems from thecavolo neroand tear the leaves into bite-sized pieces.Trim and peel thecarrot, then cut it into matchsticks (julienne). Alternatively, use a vegetable peeler to create thin ribbons.Place your saucepan over a medium heat and fill it with the boiling water from the kettle. Add a few pinches of salt. Cook the cavolo nero for 2–3 minutes until bright green and just wilted, while still retaining a little bite. Using a slotted spoon, transfer it to a bowl and season lightly with salt or a dash of soy sauce.You can cook the carrot in the same water for 1–2 minutes until just tender, or leave it raw if you prefer a little extra crunch and freshness in your ramen. Season lightly with salt or a dash of soy sauce and set aside.

   Equipment: large saucepan, slotted spoon, bowl, knife, cutting board, vegetable peeler

3. Cook and drain udon noodles

   7 min

   Empty the saucepan and refill it with fresh boiling water. Add theudon noodlesand cook for 5–6 minutes, or until tender but still al dente.Drain and rinse the noodles under cold water to remove excess starch and prevent them from becoming sticky. Leave them in a colander to drain.

   Equipment: large saucepan, colander

4. Simmer the broth

   5 min

   Place the saucepan back over a low heat and add theshiitake & ginger lemon brothalong with 150–200ml of water (double the quantity for 4 people). Bring to a gentle simmer.

   Equipment: large saucepan

5. Char lemon and season broth

   4 min

   In the meantime, place your frying pan over a medium-high heat.Cut thelemonin half and slice two thin rounds for garnish. Set these aside. Place the remaining lemon halves, cut-side down, into the hot pan and cook until lightly charred, about 2–3 minutes.Squeeze the juice from the charred lemon into the simmering broth, tasting as you go to adjust the amount to your preference.

   Equipment: frying pan, knife, cutting board

6. Sear and slice smoked tofu

   8 min

   Wipe the frying pan clean and return it to a medium-high heat with a drizzle of oil.Slice thesmoked tofuin half horizontally, then add it to the pan. Cook for 3–5 minutes on each side until lightly golden. You could add a dash of soy sauce if you have some at the end of cooking to season and caramelise the tofu, otherwise just season with salt and pepper. Remove from the heat and slice into approximately 1.5cm-thick pieces (refer to the image above).

   Equipment: frying pan, knife, cutting board

7. Assemble and serve ramen

   3 min

   Just before serving, add the drainedudon noodlesto the simmering broth and warm through for 1 minute.Divide the noodles and broth between serving bowls. Top with thecavolo nero,carrotandsmoked tofu. Drizzle over thesuperspeed chilli crunchand finish with a slice oflemon. Enjoy!

   Equipment: large saucepan, serving bowls