Shoyu ramen with belly and lamb chashu

Shoyu ramen made of:

Soup: laying hen, chicken bones, chicken skin, kombu, niboshi, Katsuobushi, porcini, shiitake (no aromatics this time)

Tare: soy sauce, mirin, fish sauce, msg, sugar

Oil: chicken fat from the soup, garlic, ginger, infused oil

Noodles: somen cooked with sodium carb, salt, and potassium carb

Chashu: pork belly sous vide 80°C for 10 hours with soy sauce, mirin, garlic, green onion and kombu, lamb rack chashu roasted and seasoned with just salt and mirin

Overall, delicious bowl. The alkalinized somen worked really really well. Only issue being that I wanted this soup to be bold, meaty, but it was quite delicate, so the lamb chashu overpowered the bowl. Also, I only had one marinated egg, and my friends came over, so 2 of the eggs are unseasoned 😅