First attempt at making new wave Tokyo-style shoyu ramen, a style focused on simple composition that allows quality ingredients to shine. Tonkotsu rules the US ramen scene but there’s a larger world of ramen out there.

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How was it?

Pretty good! It really accentuates the good and the bad of your ingredients and technique — flaws can’t really hide behind anything else. Nice flavor and body to the broth, although I did catch a bit of astringency in the late aftertaste so maybe I didn’t clean the chicken carcasses or skim as thoroughly as I could have. Next time I also want to branch out a little more with flavors, like adding some preserved kumquat paste to the bottom of the bowl for a flavor mixup or maybe doing a ginger/green onion/pandan aroma oil for a take on a Hainan chicken rice inspired bowl. One thing I like about these “lighter” bowls is that I don’t feel weighed down after finishing the entire bowl of soup.

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Fantastic. I love ramen.

Did you follow any recipe?

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