I feel like ramen is a min/max dish where either it takes 2 minutes or 2 days. I recently got my hands on some miso paste and decided to take a crack and homemade ramen.
I started of with making a dashi which I can only explain as an umami bomb using bonito flakes and kombu. The broth I made from chicken bones and vegetable scraps (typical broth). I also trialled soy soaked eggs which I soft boiled to the exact point where the yolks were still perfectly runny (I clearly could have let them soak for a bit longer) and added some shiitake mushrooms. As can be seen in the picture I also added a lot of green onions (and may have overdone it) which is a personal favourite of mine and you can never have enough.
