I have been cooking a lot of prototype ramen at home.
Most of my trials so far have been tonkotsu as I feel this is the most difficult to perfect but I cooked a trial shoyu ramen for my friends on the weekend.
I can’t disclose too much about the trade secret but this is a Tokyo double soup style shoyu ramen.
A mixture of chicken base and seafood base along with a hint of sweetness from some vegetables. The aromatic oil created with dried scallop must have done the job. I chuckled as I saw the couple nudge and budge for the first bowl whilst I was cooking the second batch. The topping of flavoured soft-boiled egg was also very popular. There was a tug of war and there were even some tears shed in the end!