(made the day before): Cook eggs to be soft-boiled. I cook them in a pot with a lid, with a small fingernail amount of water at the bottom, for 6.5 minutes.

When the water boils, I turn it down to the lowest heat and start my timer.

Put the eggs in cold water afterwards, and let them cool off.

Peel the eggs, and place them in a bowl with a mixture of soy and mirin.

Let them sit in the fridge overnight.

Peel 1 carrot, 2 celery stalks, 1 onion or 2 spring onions, 1 leek and about 4 cm ginger in rough pieces.

Heat some flavor-neutral oil, sauté the vegetables until they get some color.

Pour in cold water to cover, add a piece of kombu seaweed (the dried piece of seaweed in the picture), and turn down to medium heat.

When the water simmers, fish out the seaweed and discard it.

Now add about 2 dl mirin, 1 dl sake and a bit of rice wine vinegar.

Let it reduce until there is about 3-4 dl liquid left, strain out the vegetables and add 4-5 tsp salt and 2-3 tsp sugar.

It needs to be very salty. The reduction took about 1 hour.

500 gr ground chicken meat mixed with 3 finely chopped spring onions, about two tbsp grated ginger, 1 tbsp soy, 1 tbsp fish sauce, and 2 dl panko.

Add a little chicken stock to give it a bit more moisture. Let it sit in the fridge, like a meatball mixture.

The rest of the dish is quite salty, so in my opinion, they don't need additional salt, but some might want to add a bit of salt and pepper as it is a meat mixture.

Boil it up with chicken - I used an Oscar chicken stock.

Cook the chicken meatballs in the soup for 10-12 minutes, strain to remove various residues from the meatballs out of the liquid.

Save both soup and meatballs.

2 hours at 62 degrees Celsius (144 degrees Fahrenheit) in sous vide, whole chicken breasts with barbecue spice blend.

Cool it down in the fridge and slice it thinly with a good knife.

Slice mushrooms and spring onions thinly, rinse spinach leaves.

Cook the noodles for 3-4 minutes and optionally rinse them in cold water.

For each serving, place 3-4 tbsp tare in the bottom of a large bowl for serving.

Add noodles and optionally spinach here (I ended up adding them at the end).

Pour soup over until it covers. Now arrange the spring onions, mushrooms, chicken breast, and chicken meatballs as neatly as possible.

Insert a piece of nori seaweed into the soup on one side of the bowl.

Finish by cutting the eggs in half and place them nicely so the creamy yolk faces upwards.

Top up gently with more soup if there is not enough, without ruining the presentation.

Serve and eat it piping hot.

Bonapeti!