Smoked chicken ramen with corn

1.Preheat oven to 200°C. Rinse kombu, place in a stockpot with 6 litres water over high heat and bring to the boil. Remove from heat, set aside to infuse (10 minutes), then discard kombu and return pan to heat. Add mushrooms and simmer over medium heat until plump (30 minutes). Remove mushrooms with a slotted spoon (discard), add chicken legs and bacon, and simmer for flavour to develop (45 minutes to 1 hour).

2.Meanwhile, spread pork bones in a roasting pan and roast, turning once, until browned (45 minutes to 1 hour).

3.Add bones to stock and simmer for flavours to develop (6-7 hours). In last hour of cooking, add carrot, onion and most of spring onions. Strain (discard solids), leave to cool then refrigerate.

4.For smoked chicken, prepare a coal-bedded lidded barbecue for indirect grilling (see note) and heat to 150°C. Add woodchips (see note) around coals until smoking. Rub chicken with salt, place on rack skin-side down, cover and smoke, adding extra woodchips if needed, until cooked through (50 minutes to 1 hour). Rest for 15 minutes then thinly slice.

5.Meanwhile reheat stock. Cook corn in a large saucepan of boiling salted water (3-4 minutes), drain and set aside.

6.Cook noodles in a pan of boiling salted water (2-3 minutes) and drain. Divide among bowls along with corn, add stock (there will be some left over; freeze for later use), top each with smoked chicken and half an egg, scatter with remaining spring onions and sesame seeds, add a nori square and serve hot.