Roast chicken tantanmen ramen

Instructions

1. To start the soup broth, place the chicken carcass in a large pot, as well as the kombu, shiitake mushrooms, soy sauce and water.
2. Place the pan over medium heat and bring to a simmer. Cook, skimming off any foam from the surface if necessary, for 20 minutes (use this time to cook your noodles and prepare the other ingredients).
3. To make the spicy chicken topping, heat the oil in a frying pan over high heat. Add the doubanjiang, chicken and soy sauce. Stir-fry for 2 minutes or until the ingredients are well combined. Remove from heat and set aside until ready to serve.
4. For the soup flavour paste, in a small bowl combine the sesame paste, soy sauce, vinegar and chilli oil.
5. Place a fine sieve over a large bowl and carefully strain the broth. Reserve the shiitake mushrooms. Pour the strained broth into a clean saucepan. Stir through the soy milk and salt to taste.
6. Cook the ramen noodles in boiling water according to packet instructions.
7. Divide the soup flavour paste among serving bowls. Ladle over the soup broth, stirring it into the paste. Add the cooked noodles to each bowl. Quickly blanch the spinach in the noodle cooking water, then add those to the bowl. Top with the spicy chicken topping, egg, shiitake mushrooms and sprinkle over the sesame seeds.

• Kombu is an edible dried seaweed commonly used in Japanese cooking, known for its umami flavor and often used to make dashi broth.
• Doubanjiang is a Chinese fermented bean paste made from broad beans, soybeans, and chillies, known for its salty, spicy, and umami-rich flavor.
• Japanese white sesame paste is available from Asian grocery stores. Alternatively, use the same amount of tahini or smooth peanut butter.