For the broth

1. Wash the pork legs or bones well, cover them with water and boil them for 5 minutes. Discard the water and wash them very well

2. In a large saucepan place the chicken, the wings, the pork legs and the veal bones. Add water until the pot is full and bring to a boil.

3. Thoroughly clean the scum from the surface.

4. Shut the lid and let it simmer (on very low heat) without stirring for 8 hours

5. After 8 hours, add all the other ingredients of the broth and continue to simmer for another 2 hours.

6. Pass it through a strainer to separate the broth and keep the vegetables aside, along with the marrow and a little of the pork fat.

7. If you prefer a clear broth, pass it through a fine strainer. For a more creamy texture, before you pass them through the fine strainer, blend the broth with the vegetables, the marrow and the fat with a blender. Then pass them slowly through a fine strainer.

8. Leave the broth to cool, divide it into 250ml portions and put it in the freezer. Store for up to 6 months, as long as it is frozen immediately after cooling.

9. When you are ready to serve, bring it to a boil.

For the tare

1. Put all the ingredients in a saucepan and bring to a boil.

2. Boil it for 5 minutes when you are ready to serve.

For the noodles

1. Mix the flour in the mixer bowl.

2. Stir the kansui into the water (or alternatively spread a layer of baking soda on a greaseproof paper with foil underneath and bake it in the oven for 1 hour at 135 degrees Celsius).

3. Add the salt to the water and stir until dissolved.

4. Pour little by little the water in the flour in the mixer bowl at low speed

5. Once it has absorbed all the water, beat it with the hook on medium speed for 10 minutes.

6. Place it in a food bag, press it well to make a thin layer and rest it for half an hour.

7. Add a little corn flour to the counter and cut the dough in half.

8. Pass it through the pasta press starting from the widest setting. After the first pass, fold it in half and pass it again.

9. Continue reducing the width setting one by one until you reach the narrowest.

10. Spread it with corn flour and fold it a few times. Cut it with a sharp knife to the desired thickness.

11. Mix the noodles with corn flour and put them back in the bag until you boil them.

12. The noodles should be consumed within a day.

For vegetables and egg

1. Cut the peppers and carrots into strips and put them in a hot pan with a little sesame oil.

2. Fry for two minutes, stirring, and simmer with a little Teriyaki sauce.

3. Repeat with the mushrooms which you have roughly chopped.

4. Boil the egg for six minutes and place it in ice water. After peeling it you can marinate it with a mixture of sake, soy and water from the previous day (optional).

For serving

1. Synchronization is everything, the broths are boiling the vegetables are ready, the egg is boiled and peeled, you have chopped the spring onion and the chili pepper (optional).

2. When everything is ready, boil the noodles whilst mixing it gently. Boil them for a minute and a half if they are fresh, otherwise as the package instructions. When they are ready, strain them very well by shaking them.

3. Pour the sesame oil 1.5 teaspoon into a deep bowl

4. Add 250ml of the meat broth

5. Add 150ml of tare broth

6. Pour the boiled noodles in the broths and mix them

7. Place the vegetables on top, the egg cut in half, the chopped spring onion, the chili pepper.

8. It should be consumed immediately before noodles and vegetables soften.