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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.
Fantastic. I love ramen.
Rising Star
Did you follow any recipe?
https://www.reddit.com/r/ramen/comments/blrqdd/homemade_next_on_my_tour_of_ramen_styles_newwave/
For context, Ramen_Lord is a regular white-collar professional like me and you at a market research firm in Chicago that just also happens to make probably the best ramen in the city in his spare time. The English-speaking amateur ramen world owes a lot to his years of tireless experimentation and research trips to Japan.