Preheat the oven to 180°C.

Season the chicken with NOMU Sea Salt and Black Pepper. Melt the butter in an oven-safe pan or skillet over medium heat. Add the chicken pieces and cook until the skin is golden brown on both sides.

Move the pan or skillet to the oven, and roast until the chicken is cooked through – about 15-20 minutes. Cover and set aside until ready to serve.

Heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, cooking until soft, before adding the soy sauce and mirin. Cook for another minute and add the prepared NOMU Chicken Fond. Cover the pot and bring the mixture to a rolling boil. Remove the pot lid and decrease the heat, allowing the broth to simmer for 5 minutes. Add the julienned carrots and simmer for another 10 minutes. Season with NOMU Sea Salt and Black Pepper to taste.

Bring a saucepan of water to a simmer. Make sure the saucepan is big enough so that the eggs don’t bump into each other and you have enough water to cover the eggs completely. Lower the eggs gently into the water with a slotted spoon and remember to have your timer set. Simmer the eggs for one minute and then pop the lid on and remove from heat. For a soft yolk keep the eggs in the water for 6 minutes.

While the eggs are boiling, fill a bowl with ice water – place the eggs into the bowl after 6 minutes to stop the cooking process. Once the eggs are cool enough to handle, gently peel them and slice them in half. Set the egg halves aside until you’re ready to serve.

Add the ramen noodles to the boiling water, cooking until soft. Divide the cooked noodles into two bowls, adding the chicken pieces and broth. Top with the egg halves, sliced small red chillies, fresh coriander and lime wedges to serve.