Homemade porcini shoyu ramen

A friend gave me lots of porcini mushrooms, both dried and fresh (frozen). Used all of them for this. Really one of the best broths I made so far, it paired wonderfully with the smoked tare. Could have made a better chashu, but oh well.

Chukamen with ~5% porcini shiitake powder

Ramen_lord smoked shoyu tare (used porcini too)

Aroma oil with porcini, shiitake and negi, brought oil to gentle boil and then let it cool

Broth with solids from the oil, dried porcini and shiitake, fresh porcini, garlic, onion, ginger and liquid from rehydrating some porcini for topping

Rehydrated porcini slices quickly stir fried on a pan with some salt

Chashu smoked until internal t of around 88 °C. Not bad but a bit too dry, next time usual 1 h smoking and then sous vide

Shiro ajitama

Kikurage

Sliced green onion

I blended the solids from the broth and added some kara miso paste to make a fun ajihen