METHOD

In a ceramic bowl with no lid, brown the bones in the microwave for 10 minutes.

Dice the carrots, celery, onions, and leeks.

Add the diced vegetables to the bowl of browned meat and bones.

Add 500 ml of wine, and microwave for 10 minutes.

Add the 1200 ml of water and microwave for 25 minutes.

When the stock is reduced, strain and transfer to another bowl.

Allow the strained stock to cool for 20 minutes before refrigerating it.

Remove the fat layer that will be formed on top of the stock.

After the fat layer removed, the remaining stock should be approximately 350 ml.

Broth soy sauce

Mix all the ingredients in a bowl.

Microwave for 5 minutes.

The remaining liquid should be 280 ml.

Broth noodles

Mix all of the ingredients in a bowl.

Break apart the noodles and microwave for 1 minute.

Remove from microwave, stir, and microwave again for a further one minute.

Remove from microwave check to make sure the noodles are cooked, if they are still hard, microwave for another minute.

Poached egg

Mix water, rice vinegar, and salt in a bowl and microwave for 3 minutes.

Crack the egg and gently tip it into the bowl of boiling water

Microwave for 1 minute and 20 seconds.

Remove the poached egg from the water and remove excess water with a paper towel.

Bacon bits

Chop the bacon into medium dice.

Place bacon in a Pyrex bowl and microwave for one minute and 30 seconds.

Stir bacon and microwave further for another minute.

Vegetable toppings

Pour 500ml of water into a microwave bowl, and microwave for 3 minutes.

Put the morogo leaves in the bowl and microwave for 5 seconds.

Take out the leaves and submerge them in ice water.

Take out the leaves and dry them out sprinkle sesame seeds on them.

Assembling the ramen

In separate bowls add the broth and noodles.

Add poached eggs.

Sprinkle with bacon bits.

Top with cut vegetables and serve.