Into a bowl, add the miso, and grate the garlic in.

Add the tomato purée and gochujang into a frying pan with 2 tbsp of oil. Place on medium heat, and cook until darkened, 2-3 mins. Remove from the heat and whisk it into the miso mixture.

Cook your ramen noodles according to package instructions, reserving 300ml of noodle cooking water.

Return the ramen into the saucepan on a low heat with the miso mixture and 100ml of noodle water. Toss together until the sauce coats the noodles and is emulsified and glossy, adding more water as needed. Taste and season with soy sauce and plenty of freshly cracked black pepper.

Share between bowls and top with spring onion, furikake and an egg yolk. Mix through before eating.