“The more ramen I eat, the more I’m drawn to miso ramen,” says chef Tim Anderson. “Thanks to its complex tare and the many textures found in its stir-fried veg topping, it’s just so damn interesting. Cooking and plating are a little different for this one, so make sure you read the method below.” Miso ramen Ingredients: For the broth (makes around 2.4L)): 2 tbsp vegetable oil or animal fat 50g fresh ginger root, thinly sliced 1 onion, quartered 1 garlic bulb, halved 250g chicken skin 250g chicken feet 800g chicken wings 1.5kg chicken frames, roughly chopped ≈3.5L water 4 bay leaves (optional) ½ tsp white pepper For the miso tar (makes 400g): 150g red miso 100g white miso 50g brown rice miso 2 tbsp vegetable oil or animal fat 1 onion, finely chopped 4 garlic cloves, finely chopped 20g fresh ginger root, peeled and finely chopped 6 tbsp sake 1 tbsp sesame oil 1 tbsp sesame seeds, crushed 4 tbsp single cream 4 tbsp Ovaltine or malt powder 30g parmesan or mature cheddar, finely grated 1 tbsp shoyu For the garlic sesame oil (makes 80ml): 45ml vegetable oil or lard 60ml sesame oil 30g garlic (about 8 cloves), very thinly sliced For the toppings (makes enough for 4 bowls): 1 tbsp lard or vegetable oil ½ an onion, thinly sliced 100g minced meat (pork is typical but chicken, turkey or vegan mince work, too) ¼ of an hispi or flat cabbage, cored and coarsely chopped ½ a small carrot, cut into planks about 3mm thick A big handful of bean sprouts A few mangetout ¼ of a red pepper, thinly sliced A small pinch of salt and/or MSG (optional) 1 tsp sesame oil, or aroma oil of your choice Menma (tinned bamboo shoots) Shredded spring onions (scallions) or leeks Shop-bought noodles Optional toppings: Corn Butter Chilli oil Spinach or wakame Parmesan Beni shōga (red pickled ginger, sharp, sweet and artificially coloured. Good with tonkotsu) Sesame seeds Ajitama (ramen egg) Method: 1. Make the broth: Heat the oil or fat in a roasting tray in a fan oven set to 200C (425F), then add all of the vegetables and chicken parts and roast for 40 minutes, turning everything once halfway through cooking. Remove the vegetables with tongs and set aside. Tip the chicken parts and any drippings from the tray into a stock pot and add the water (enough to cover) and bay leaves, and set over a high heat. Boil hard for four hours, topping up the water as needed to maintain the water level. After four hours, add the veg and the white pepper, and continue to boil for another two hours. In the final hour, stop topping up the water and allow it to reduce slightly. Remove from the heat, then bring back to a high simmer if using immediately. Remember to re-emulsify the broth with an immersion blender before serving. 2. Make the miso tare: Stir together the three types of miso until well mixed. Heat the oil or fat in a small saucepan over a medium-high heat, then add the onion, garlic and ginger. Sauté for about 10 minutes, stirring often, until everything softens and begins to colour, then add roughly half of the miso mixture and continue to cook for another seven to eight minutes, until the miso darkens as well. Whisk in the sake and boil for three to four minutes to cook off the alcohol, then add the sesame oil, sesame seeds and the cream. Bring to the boil and cook for another three to four minutes, stirring often. Remove from the heat, leave to cool for a few minutes, then whisk in the Ovaltine, cheese, shōyu and remaining miso mixture. Transfer everything to a blender or food processor and process until smooth. 3. Make the garlic sesame oil: Pour the vegetable oil and one tablespoon of the sesame oil into a small saucepan and stir in the garlic, ensuring that none of the slices are stuck to each other. Set over a low heat and cook gently for about 15 minutes, stirring often, until the garlic is evenly golden brown (the reason for keeping the heat low is to cook off all of the garlic’s moisture before it begins to colour). Once the garlic is lightly browned (we’re looking for gold, not bronze), remove it with a slotted spoon, fork or similar, drain on paper towels and leave to cool. Leave the oil to cool for about 10 minutes, then tip into a jar and add the remaining sesame oil. Once the garlic chips have cooled, crush them into small pieces and keep in an airtight container lined with paper towels. 4. Make the toppings: Have all of your veg prepped and ready to go, because the cooking here should be very quick. In a wok or frying pan, heat the lard or oil over a high heat and add the onion and mince and stir-fry for a couple minutes, then add the cabbage and carrot and continue to stir-fry for two to three minutes until everything is wilted but still crunchy. Add the bean sprouts and mangetout and continue to stir-fry for another two to three minutes, then add the pepper and salt and/or MSG (use this sparingly, or not at all, if you’re going to boil the mixture in seasoned soup). Stir-fry for a further two minutes or so, then remove from the heat and stir in the sesame or aroma oil. 5. Build the ramen: You can build this bowl as you would any other ramen, but I think it’s tastier the way many shops in Sapporo do it, which is to combine everything in a wok and then transfer it to the bowl. Start with the stir-fry and when it’s done, stir in the tare, then the broth. Whisk to combine and bring to the boil. Meanwhile, cook the noodles in a separate pot of boiling water, and when they’re done, drain well and tip them into bowls. Pour the broth from the wok over the noodles along with the stir-fried and boiled veg, keeping the veg on top of the noodles as you portion them out. The fat can either be added to the bowl or to the wok; if you add it to the wok it will become emulsified with the broth upon boiling, but it will taste the same. If topping with butter and corn, add cold butter at the last minute, just before serving. ‘Nothing special’ ramen “Sometimes the ramen craving strikes and there’s no ramen to be found – what do you do? Instant ramen does the job, of course, and some of it is excellent, especially if you’re able to add good toppings,” says Anderson. “But even that is sometimes unavailable. This recipe is designed to tick the proper ramen box from common refrigerator and store cupboard ingredients – when you don’t have any good broth, nor tare, nor oils, nor nothing!” Serves: 1 Ingredients: 20g lard 80g minced pork 2 anchovies ½ an onion, thinly sliced A big handful of bean sprouts 2 garlic cloves, grated 1 tbsp sesame oil 2 tbsp red miso 1 tbsp sugar 1 tbsp white wine 1 tbsp tomato purée 2 tbsp shōyu 1 tbsp peanut butter or tahini A pinch each of white pepper and smoked paprika 500ml water 1 tbsp grated parmesan or cheddar 1 portion shop-bought noodles A big pinch of sesame seeds 1 spring onion, thinly sliced Chilli oil, to taste (optional) Salt, to taste Method: 1. In a wok or medium saucepan, melt the lard over a high heat and add the pork mince, anchovies and onion. Stir-fry for a few minutes, breaking up the anchovies as you go, until the pork is cooked through and the onion has begun to soften. Toss in the bean sprouts and garlic and stir-fry for another one to two minutes, then tip everything out into a bowl. 2. Add the sesame oil to the pan and set over a medium heat, then add the miso and sugar and fry it for a few minutes until the aroma becomes rich and caramel-like. Stir in the white wine, tomato purée, shōyu and peanut butter or tahini and cook for another few minutes, then add the pepper, paprika, water and cheese. 3. Bring to the boil, add the noodles and cook them to your liking. Once they’re done, taste the broth and add salt or more water as needed – different noodles will absorb different amounts of liquid, so you’ll have to adjust for this accordingly. 4. Transfer the broth and noodles to a bowl and top with the stir-fried mince and veg and garnish with the sesame seeds and spring onion. Add as much chilli oil as you like. Yu Xiang aubergine mixed noodles This recipe is inspired by aburasoba – a soupless ramen dish where the noodles are served in a bowl with tare (dipping sauce) and oil at the bottom and toppings on top, which is then mixed together at the table. “I’m tempted to call it an aburasoba… but it would not resemble any aburasoba I’ve seen in Japan,” says Anderson. “Aw heck, let’s just say it’s mixed noodles and call it a day!” Serves: 2 Ingredients: 1 large or 2 small dried shiitake mushrooms 150ml just-boiled water 1 large aubergine Oil, as needed for shallow-frying 1 tsp cornflour 2 tbsp shōyu 1 tbsp dark red miso (such as Hatchō miso) 1 tbsp oyster sauce 2 tbsp Chinkiang vinegar, Japanese black vinegar or similar, plus extra to taste 1 red pepper or a handful of small, sweet peppers, thinly sliced 2 garlic cloves, finely chopped 15g fresh ginger root, peeled and finely chopped 1-2 dried red chillies, or a few pinches of chilli flakes (to taste) 3 tbsp light brown sugar 1 tbsp sesame oil 2 portions noodles 2 spring onions, thinly sliced at an angle 2 egg yolks 50-60g Menma or tinned bamboo shoots Chilli oil, to taste Method: 1. Place the shiitake mushrooms in a small dish and cover them with the boiled water, then leave to rehydrate for about an hour. Meanwhile, cut the aubergine into batons or prisms about 2cm thick, and pour the oil into a large frying pan or wok to a depth of about 1cm. 2. Heat over a medium-high heat for a few minutes, then test the temperature by placing a piece of aubergine into the oil. If it sizzles vigorously immediately, the oil is ready. Add all of the aubergine to the oil and fry for about five to six minutes, turning often, until richly browned all over. Remove with a slotted spoon or spider and drain well on paper towels. Tip the oil out into a heatproof container, but leave about one tablespoon oil or so in the pan. 3. Once the mushrooms have rehydrated, remove their stems and cut them into thin slices. Stir the cornflour into the resulting mushroom dashi and stir together the shōyu, miso, oyster sauce and vinegar in a separate bowl until no lumps of miso remain. 4. Ensure you have all of your prep ready to go before cooking, because the pace needs to be fairly quick once you begin. Place the pan with the reserved one tablespoon oil back over a high heat. Once the oil is shimmering, add the peppers and stir-fry for two to three minutes until browned. 5. Add the garlic, ginger and chillies, and stir-fry for another one to two minutes, then add the sliced shiitake mushrooms and sugar and stir-fry briefly so the sugar melts and bubbles. 6. Add the liquid seasoning mixture and stir well, then add the cornflour and mushroom dashi mixture and bring to the boil so it thickens. Finally, tip in the fried aubergine and stir well to coat. Reduce the heat to low to keep warm while you cook the noodles. 7. Divide the sesame oil between the two bowls and add a few spoonfuls of the aubergine sauce to each one. 8. Boil the noodles until tender, then drain well and tip into the sauce. Stir the noodles through the sauce, then top with the aubergine and its sauce, and garnish with the spring onions, eggs and menma. Serve with chilli oil and extra vinegar – add as much as you like. ‘Ramen Forever: Recipes For Ramen Success’ by Tim Anderson (Hardie Grant, £26). Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider

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Most of the members taking part in the working group developing new standards for teaching African American history in Florida reportedly didn’t agree to the parts of the controversial measure which has drawn strong rebukes. Three members of the group have told NBC News that this includes the policy that middle school students should be taught that enslaved people developed “skills” that they were able to use for their “personal benefit”. The members, who chose to remain anonymous, told the network that most of the working group didn’t want the inclusion of language stating that high school students should be taught about violence carried out “by African Americans” during lessons about issues such as the race massacres in Ocoee and Tulsa. “Most of us did not want that language,” one of the members told NBC, noting that two out of the group’s 13 members pushed for the inclusion of those two items. The work group’s standards were unanimously approved by the Florida Board of Education on 19 July. They are now set to be instituted in teaching kindergarten through 12th grade. The standards have been slammed as propaganda and pushing a sanitized version of US history. Critics argue that the standards are attempting to conceal the horrors of slavery, such as rape, murder, and forced labour in an attempt to make it seem like an apprenticeship. “These extremist, so-called leaders should model what we know to be the correct and right approach if we really are invested in the well-being of our children,” Vice President Kamala Harris said last week. “They dare to push propaganda to our children. This is the United States of America. We’re not supposed to do that.” The members of the working group who spoke to NBC News told the network that only two members wanted the inclusion of the controversial language. Those members, William Allen and Frances Presley Rice, said in a joint statement last week that the new standards set guidance for “comprehensive and rigorous instruction on African American history”. “The intent of this particular benchmark clarification is to show that some slaves developed highly specialized trades from which they benefitted,” they said. “This is factual and well documented.” The members said that Dr Allen pushed for including that slaves benefitted from the skills that they learned and that Dr Presley Rice argued for the inclusion of “violence perpetrated against and by African Americans”. “People were very vocal,” one group member said, questioning “how there could be a benefit to slavery”. “However, Dr Allen is focusing on the few slaves who actually did learn something and keeps alluding to Frederick Douglass,” one work group member told NBC. “What he is saying is not accurate for most of the slaves.” The three group members said separately that Dr Allen is “persuasive” and “knowledgeable” and that the working group ended up deferring to him. Two of the members said the issue was tabled to be discussed at a later time and didn’t remember that it ever came up for a vote. One member said the language was “problematic” and that the group “could have done a better job” if given more time. Dr Presley Rice told NBC: “I recommend highly that you get in touch with the communications department at the Department of Education, and all your questions will be answered.” The Independent has reached out to the department for comment. The changes were put in place to satisfy a new law signed by Florida Governor and Republican Presidential candidate Ron DeSantis, who has distanced himself from the process of creating the new standards even as he defended them. “You should talk to them about it,” he said about the group last week. “I didn’t do it. I wasn’t involved in it.” “What they’re doing is, they’re probably going to show some of the folks that eventually parlayed, you know, being a blacksmith into doing things later in life.” “Any attempt to reduce slaves to just victims of oppression fails to recognize their strength, courage and resiliency during a difficult time in American history,” Dr Allen and Dr Presely Rice said in their statement. “Florida students deserve to learn how slaves took advantage of whatever circumstances they were in to benefit themselves and the community of African descendants,” they added. Dr Presley Rice wrote on 22 July on Facebook that “It saddens me to observe how falsehoods are being perpetuated now by some people with questionable intent, using cherry-picked language, taken out of context, to undermine the fact-based Academic Standards crafted by the Workgroup I was a part of, due to my decades-long quest to have the full, unvarnished history told about African Americans”. Dr Allen previously told NBC that the group “deliberated between February and the end of April to review the curriculum standards and to propose new benchmarks and standards”. “I think we may have had, over the course of the period from February to April, three or four meetings,” he added. Mr DeSantis said last week that the new curriculum “is rooted in whatever is factual”. “They listed everything out,” he added. “And if you have any questions about it, just ask the Department of Education. You can talk about those folks but I mean, these were scholars who put that together. It was not anything that was done politically.” The president of the Florida Education Association, Andrew Spar, told NBC last week that “Right now we are working to bring people together to get these standards changed or overturned”. “We are concerned about the conflict that teachers have — we are required to be honest and ethical in our dealings and we are required to teach the standards. What do we do if the standards are not honest and ethical?” he asked. Read More Historically Black fraternity drops Florida for convention because of DeSantis policies DeSantis car crash revealed misuse of government vehicles for 2024 campaign, report claims Water is refreshing in the heat, right? In parts of Florida this past week, not so much CLIMATE GLIMPSE: Here's what you need to see and know today Historically Black fraternity drops Florida for convention because of DeSantis policies Seven in 10 US adults believe in angels, new poll shows

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Rebecca Adlington said she is “truly heartbroken” after suffering a late-stage miscarriage. The double Olympic gold medal swimmer found out about the devastating loss at a routine 20-week scan, sharing the news in a post on Instagram yesterday evening. “I don’t really have the words right now but unfortunately we went for our 20 week scan this week and they found no heartbeat. I gave birth to our angel, Harper on Friday at 7pm. We held her, and had time with her. We will forever love her and remember her always,” Adlington, 34, said. After thanking staff at Wythenshawe Hospital for their “kindness and care”, she added: “I don’t have the strength or words right now and don’t feel ready to share this news. However, I can’t pretend to be ok or fake a smile. I can’t have people ask me how pregnancy is or when I am due as I still look pregnant. I don’t have the strength to tell this news individually. “We are so truly heartbroken. Our beautiful girl. Rest in peace.” Adlington – who shares son Albie, two, with her husband Andy Parsons and has an eight-year-old daughter, Summer, from her previous marriage with Harry Needs – previously revealed she’d had a miscarriage 12 weeks into her pregnancy last August, resulting in emergency surgery. And as her Instagram post this week highlights, one of the many difficult things about losing a baby is telling other people. So, how can people respond supportively when a friend, relative or colleague shares news of a baby loss? Showing empathy “It’s about showing empathy as much as you possibly can, showing some form of understanding, and really just being there to listen to them,” Rochelle Love, a midwife working with baby loss charity Tommy’s, told the PA news agency. A late miscarriage is one which happens between 14-24 weeks of pregnancy, and is less common than early-stage miscarriage, occurring in an estimated 1-2% of pregnancies, Love explained. “We don’t always know why these miscarriages happen. They can be for a multitude of reasons, and the sad thing for expectant parents is that we may not always find a definite cause,” she added. “It may not necessarily be related to previous miscarriage.” Take care with ‘helpful’ comments Friends and family may try to comfort someone who’s lost a baby with well-meaning but sometimes way off-the-mark ‘helpful’ comments. Love said it’s crucial to be very careful about what you say. “I don’t think it’s ever up to us to make assumptions, and especially do not make comments like: ‘Don’t worry, you can have another baby’, ‘Don’t worry, you can try again’, or, ‘You were only 20 weeks pregnant’,” Love advised. “I think sometimes people just don’t know what else to say, so they make these throwaway comments, which are not necessarily the best things to say when someone’s grieving. It’s not up to us to say [these things] – how do you know, for example, that they can have another baby? Think about what you’re going to say before you speak to someone who’s had a loss.” Be mindful of terminology Remember this isn’t just a foetus to the grieving parents – it’s their child, and it can be very important to talk about it as such. Love said: “Address the baby as their baby, and if the baby has a name, then use it. Be very careful of the words you use.” Be there for them Instead of offering up platitudes, Love said it’s often better to just let people know you’re there if they need you. “Just let them know you’re there for them – you’re there if they want to speak, or if they just want to sit in silence – you’re available to be their support if and when they should need it,” she explained. Don’t forget their partner Love stresses that any kind of support needs to be extended to the partner as well. “Sometimes the partner is ignored and we just focus on the pregnant person, but the partner is the pregnant person’s closest support and they’ve also lost their baby and are also grieving,” she said. “I always advise anyone who’s had an unfortunate loss that if they decide to go for grief counselling, they should make their partner a part of that process as well, so they can go on that grief and healing journey together.” Remember everyone will grieve differently Loss and grief is experienced differently by everyone. “How I may grieve a pregnancy loss may be very different from how somebody else might grieve,” said Love – so it’s important to let people do things their way and at their own pace. Think about offering them helpIf you are close with them, offer practical help if you feel they may welcome it. Love said this could mean “getting someone’s groceries for them because they don’t feel they can face getting dressed and going out, or cleaning the house – anything at all could be very well received.” Tommy’s helpline is on 0800 014 7800 Read More What you need to know about new research into treating cervical cancer How to do Halloween make up and still take care of your skin Which houseplants best suit your star sign? 5 of the hottest new perfume launches for autumn/winter Consistent lack of sleep may increase risk of future depressive symptoms – study World Osteoporosis Day: The risk factors and early warning signs everyone needs to know about

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