The best shoyu ramen I’ve made

This time I 100% freestyled a ramen. I didn't follow any recipe, I just followed my heart and tasted along the way

Double soup: 230ml chicken broth made of laying hen, onion and green onion low heat for 15 hours. 70ml of a super concentrated dashi made of kombu, shiitake, porcini, Katsuobushi and niboshi

Tare: blended 4 different types of soy sauce, hon mirin, sake, fish sauce, salt, msg, vinegar

Oil: chiyu harvested from the soup + onion oil

Noodles: taiwanese somen cooked in water with 1.2% of it's weight in salt, 0.5% in sodium carbonate, 0.7g I'm potassium carbonate to simulate ramen noodles

Toppings: ajitama marinated in soy sauce and mirin as equilibrium brine. Free range pork shoulder seared and then sous vided in soy sauce, mirin, smoked salt, green onion at 58°C for 8 hours. Chicken breast sous vided in salt and Mirin at 62°C for 4 hours.

Plating inspired by ramen break beats

I am so shocked with somen cooked in kansui water, the texture is 90% what I was looking for, and I know I can still adjust it more to suit my taste! Homemade noodles are still better, but it's so much effort for such a marginal improvement that I think I will stick with testing dry noodles with kansui