Miso ramen!

My first ramen in 6 years, this was much better. Made everything homemade! It’s a mostly pork bone with a bit of chicken broth, ramen lord miso tare, chashu cooked in fat, and charred cabbage and bean sprouts (on the bottom to keep it pretty). I also made 35 and 30 % noodles using ramen lords recipe—I haven’t made the 30s yet (only got 2/6 portions worth) but 35s weren’t chewy enough. It might’ve been because I ran out of bread flour and just doubled the vital wheat gluten?

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The chashu was amazing but maybe slightly too thick. I used some of the oil i cooked it in the make the aroma oil with garlic and negi and it was awesome.

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I was really happy with the presentation, and that my family really loved it. I felt like it was really close to being something I loved, but there were a few big issues. First, the noodles not being chewy enough. Second, there was almost like a harsh aftertaste to my broth? And it tasted really differently from my favorite miso ramen I’ve had. I think it was just too much miso, and maybe too much of the stronger ones in the tare for my taste.

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It was also too thick, like really thick, which I was surprised by because the broth without the miso was not very thick at all. I think it might’ve been too much miso again (I used the recommended 80 g to 350 ml). And I put too much aroma oil on, to the point where I got naseaus. So I feel like I just need to dial in my ratios and use restraint, and figure out how to get my noodles chewyer.

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The eggs tasted great but I might do 630 instead of 615 so theyre a little jammier.

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So I didn’t really enjoy it, but my family did at least and I loved making it and am sure I’ll get it next time. I might do some mini test bowls to get the miso ratio down.