Chicken Ramen Noodle Soup with Omelette

Preheat oven to 200°C. Chop chicken wings into 3 pieces. Place into a large roasting pan with brown onion and bake for 25 minutes. Turn chicken pieces over, add carrot and bake for a further 20 minutes.

Transfer cooked chicken and vegetables to a large saucepan. Add ginger and 2 roughly chopped spring onions. Add stock and 8 cups water, and bring to a simmer. Stir in 1 tbs soy sauce and simmer over low heat for 1 hour or until reduced by half. Strain through a fine sieve, discarding solids.

Meanwhile, combine remaining soy with mirin. Season chicken thighs with pepper and toss with 1 tbs soy mixture and 1 tsp sesame oil. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Transfer to a board and slice. Cook noodles according to packet directions. Drain.

Thinly slice remaining spring onions, and combine half with egg and remaining sesame oil. Heat remaining vegetable oil in medium non-stick frying pan over medium heat. Add egg mixture and swirl to evenly coat base of pan. Cook for 1 minute then turn over and cook a further 10 seconds. Transfer to a board and roll omelette up.

Heat 6 cups stock in a saucepan. Add remaining soy mixture, to taste.

Divide noodles, chicken and spinach between bowls. Pour over broth. Top with omelette and remaining spring onion. Serve immediately.