After getting inspiration by a post, a week or so ago, miso ramen! More komi abura was needed, but overall a nice bowl. Cutting the chashu in half was a nice trick for a better plating.
Specs:
1.5×1.5 38% temomi chūkamen
Three different miso tare
Fish chintan broth
Garlic, negi and ginger veg aroma oil (more was needed)
Pork neck chashu 79 °C x 7 h torched
White marinade egg
Bought menma
Green onion
Wok approach with cabbage and bean sprouts
Side dish kabocha 85 °C x 1:30 h
by IoaneRan
1 Comment
That looks so good.