Porcini Tori shoyu

I made a very simple week night ramen

chicken stock was just chicken with lots of porcini and kombu.

Aroma oil is chicken fat.

The tare is just a very good quality shoyu, mirin, sake, fish sauce. I didn't add any umami component because the soup was already very heavy in umami

The chashu is sous vide pork loin that I seared and cooked at 62°C for 6 hours with garlic, shoyu, mirin, sake, salt, and gyufun. Marinated for 1 more day

Noodles were just store bought noodles. I fucked my back, I can't make noodles like before :,)