Salt the cabbage for the kimchi

• Remove the roots from the mini cabbages, cut them into quarters and chop them crosswise.
• Sprinkle generously with salt and knead with your hands.
• Cover with plastic wrap and leave to salt.

Rinse and drain the cabbage

• Put the cabbage in a colander and rinse under running water.
• Squeeze out all the excess moisture and transfer to a bowl.

Make the kimchi paste

• In a saucepan combine the glutinous rice flour, sugar, kimchi paste, fish sauce, minced garlic, chopped ginger, onion and a little water.
• Mix and thicken on the stove.
• Let it cool down.

Mix and ferment the kimchi

• Add the cooled paste to the cabbage and mix well.
• Leave the kimchi to ferment.

Marinate the eggs

• Boil the eggs to a soft state, then cool and peel them.
• Mix soy sauce, water, dried ginger, chili pepper, sesame oil, garlic, sugar, green onions and onion in a bowl.
• Submerge the eggs with enough liquid to float and leave to marinate.

Roast the broth ingredients

• Place the sinewy beef, chicken and vegetables on a baking tray.
• Spray generously with oil and roast in the oven on the grill setting until well browned.

Simmer the broth

• Transfer everything to a pot and add the kombu powder sticks and the umami dashi packets.
• Add the ginger, garlic and water, then bring to the stove and add the MSG.
• Simmer, adding water periodically, then remove the solids and strain through a sieve.

Make the narutomaki

• Cut the fish fillet into pieces and blend with an immersion blender until emulsified.
• Spread most of the paste on plastic wrap and put a smaller portion in a bowl; color it red with food coloring and pipe it in lines over the white paste.
• Roll into a log, tighten the ends with zip ties, wrap in a sushi mat and steam.

Fry the shiitake mushrooms

• Cut off the mushroom stems and make a cross cut on the caps.
• Fry them in a pan, then add sugar and soy sauce.
• Cook until the glaze sticks to the mushrooms.

Grill the beef tongue

• Remove the tough outer skin of the tongue and slice it thinly.
• Salt the slices, then grill over hot coals for 20 seconds per side.
• Transfer to a plate.

Grill the corn

• Put the pre-boiled corn cob on a skewer and brush with mayonnaise and oyster sauce.
• Grill, turning every 2 minutes, until a crust forms.
• Cut off the edible part with a knife.

Make the noodles

• Pour the flour on the table, make a well and add the egg, salt and kansui.
• Knead the dough, roll it out with a rolling pin, then roll it thinner through a pasta machine.
• Cut the sheet with the pasta cutter.

Cook the noodles

• Cook the fresh noodles in boiling water, stirring occasionally so they don't stick.
• Drain and put them in a bowl.

Assemble the ramen

• Add soy sauce, sesame oil and the golden broth to the noodles.
• Arrange the beef tongue, grilled corn, kimchi, shiitake mushrooms, narutomaki, nori chips, marinated eggs, pickled pink ginger and green onions on top.