Trial Shoyu Ramen

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!



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