Seafood & Cricket ramen

 Method: 

For the broth, slice onion, crush garlic and Julienne the carrot and daikon, then shred the cabbage, sweat down in heavy pan with a splash of oil. When soft add mirin, then cook off then add the stock cubes, and ale. Then add miso paste, water, kimchi, 20lm soy and a small bunch of diced coriander root. Allow to simmer and take on flavor. After 20 mins or so reduce heat and then add seafood. Take five nori sheets and tear into broth. Meanwhile bring eggs to boil in a separate pan. For 3 mins then run under cold water. Take off the shell under running water. Then add to remanding soy. Cover and leave until needed. 

For the noodles bring a pan to the boil with water. Add a pinch of salt then drop noodles. Cook for recommended cooking times. Then run oner cold water or serve in bowl if serving straight away.

After 10 mins the fish should be nicely cooked. Check first then serve over the noodles. 

Add nori sheets to the inside of the bowl, then add egg, chives, and coriander, crickets, peanuts and sesame. Cut up some ribbons of nori to finish