Bloom the gelatine sheets in cold water until soft.

Add 600 g water and the instant ramen broth packets to the small pot.

Add the kombu sheet and bring the broth to a boil.

Remove and discard the kombu sheet as soon as the broth boils.

Add the bonito flakes and simmer the broth for 10 minutes.

Strain the broth through the fine sieve and discard the bonito flakes.

Stir the bloomed gelatin into the strained hot broth until dissolved.

Slice the spring onion and ginger, then add them to the warm broth.

Mix the egg yolk and light miso paste in each serving bowl.

Whisk in the mayonnaise and soy sauce until smooth.

Add sweet soy sauce and sesame oil to each bowl, then mix well.

Combine baked baking soda, sea salt, 80 g water, and squid ink.

Mix in the bread flour and knead until the dough becomes smooth.

Rest the noodle dough for 20 minutes, then roll it into a thin sheet.

Cut the dough sheet into thin noodles and cook them in boiling water until chewy.

Remove the ginger slices from the broth and divide the hot broth between the two seasoned bowls.

Add the cooked squid ink noodles to both bowls and serve immediately.