I think I've finally discovered how to make a top level home-made ramen noodle dish! It costs around 80p to make and, even if I do say so myself, it's worth every penny. The noodle part still needs to undergo further research, but the soup turned out quite beautifully. The secret ingredient is the fish stock cube in the soup. It contains vegetable oil, herbs, fish powder and herring. You might ask what is fish powder (I certainly did)? It's made from ground small Mediterranean sardines that are often also made into anchovies. The stock cube sounded promising and likely to closely match a Japanese taste. And it really did! It's very comforting, as until now, my ramen fix was mainly indulged in the Japanese restaurant Tonkotsu in London but at £10 a go, it was not the most affordable option. I'm trying to edge closer to a full Japanese ramen experience in my own kitchen and at first I thought I'd wasted 80p and 20 minutes on this recipe, but I think I've created a jolly good likeness. Try it and see and let me know if yours comes closer!