Colm O'Gorman's Salmon Ramen recipe — with a perfectly-cooked soft-boiled egg

This is a straightforward dish to make, and once you have prepped the ingredients, very quick to cook

There is little better on a cold day than a steaming hot bowl of ramen.

There is little better on a cold day than a steaming hot bowl of ramen. This beautiful Japanese noodle and broth base dish is most commonly made with chicken, prawn or sliced pork, all of which are delicious, but I also love to make my own version with salmon. I use fresh spinach and raw shredded carrot in this recipe, so this ramen is not only wonderfully tasty but also very nutritious.

If you have homemade chicken stock to hand, use that of course, but if not, a stock pot is absolutely fine. A perfectly-cooked soft-boiled egg is for most people, essential to a great ramen. This is fairly easy to achieve, but if you are in a hurry and want to avoid having to carefully peel the eggs, then you could just poach them instead.