Miso or Sapporo ramen recipes

Name: Miso or Sapporo ramen recipes
Ingredients: 200g white miso; 200g brown miso; 100ml regular soy sauce (we use Koikuchi); 100ml water; 10g sugar; 4 soft-boiled eggs, peeled; 200g canned and drained bamboo (or vacuum-packed cooked bamboo); 5g sesame oil; 100g regular soy sauce; 2g chilli flakes; 1.25 litres strained hot stock; 400g pulled chicken – chicken breast or thigh cooked in the hot stock, then pulled off the bone in strips and dressed with a little of the egg marinade; 110g good-quality fresh ramen noodles (at a pinch, you could use another type of noodle); 200g bean sprouts, blanched; 100g drained canned corn (or grill fresh corn and cut off the kernels); 10g wakame seaweed (dried weight), rehydrated in cold water for one hour, then drained and set aside; 60g unsalted butter, cut into four equal slices; 20g chives, thinly sliced