• Place the beef stock in a saucepan and place over low heat.Cook the ramen noodles in boiling water for 4 minutes. Drain well, then toss through the sesame oil to prevent noodles sticking.
• Place the eggs in boiling water and boil for 6 minutes for runny yolks. Drain and run under the cold tap, then remove their shells.
• Heat the vegetable oil in a large frying pan over medium heat. Add the mushrooms and cook until lightly coloured. Add the corn and mix to combine.

To Serve

• Slice the sirloin as thinly as you can and divide between 4 small dishes. Turn up the heat on the beef stock so it is steaming-hot. Taste and season with soy sauce and salt and pepper, if needed.
• Divide the ramen noodles between 4 warmed ramen bowls or large soup bowls. Pour in the steaming-hot beef stock, then add the mushrooms, corn and bok choy. Cut the eggs in half and add to each bowl, topping with spring onions.
• Serve each bowl of beef stock with a teaspoon of miso paste to stir through for that delicious umami flavour. Each person then has their own dish of thinly sliced beef to add to their ramen bowl. Dip and swirl the beef pieces into the broth. If cut very thin the beef will change colour. Eat and repeat until you have had enough.