Sons Harry, Charlie and I paid a visit to Sticks and Broth in Bristol a little while ago. It’s a long way removed from the classic ramen restaurant but they never do anything by the book in Bristol. It confirmed my belief that the future is ramen and I want some of it. Proper broth, from the classic tonkotsu to lighter vegetable, seafood and seaweed styles, is an art form. I am definitely no artist but we’ve come up with our own version (spiced bone broth with soya, fish sauce, chilli, ginger, garlic, toasted sesame seeds etc) that’s in the shops now. Have a gander at http://www.seriouseats.com/2013/09/the-serious-eats-guide-to-ramen-styles.html if you’ve no idea what I’m talking about. Dilute and pour over cooked noodles and add blanched vegetables, spring onions and meat. Vietnamese Pho-style ribbons of beef escalope will poach in the hot liquid or, as I mentioned on our Facebook page, a packet of our Italian pulled pork works a treat. The bone broth and chicken stock (mach 3 and much improved) is, or should be, also there – with new labels soon. Here’s one I made earlier.