Weeknight chicken shoyu ramen

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1BrownHeat the oil in a large pot and brown the chicken thighs skin-side down for 5 minutes. Add the onion, garlic, ginger and spring onion whites and stir a minute.
2. 2SimmerAdd the water, bring to a boil, skim, then simmer gently for 35 minutes. Lift out the chicken; strain the broth and season it with a pinch of salt only.
3. 3EggsMeanwhile lower the eggs into boiling water for exactly 6½ minutes, then into iced water. Peel and halve just before serving.
4. 4TareMix soy, the mirin substitute and sugar. This is the seasoning that goes in the bowl, not the pot — 1½ tablespoons per bowl.
5. 5ChickenTake the meat off the bones, slice the thighs, and crisp the skin in a dry pan if you like.
6. 6AssembleCook the noodles as the packet says and drain well. Tare in each bowl, then hot broth, then noodles. Top with chicken, egg, spring onion greens, corn, nori and a spoon of chilli oil. Eat immediately — noodles wait for nobody.