Ramen was fantastic.
A few things:
óWe arenít doing softboiled eggs again. What a massive PITA. Should the shell peel pretty easily? Because ours didnít. Weíre just going to poach eggs next time.
óItís missing something like lemon grass. It is so rich and creamy that it cries out for a bright acidic hit. Suggestions here are welcome.
óThe shoulder I used in the broth was amazing. I donít think I would need to get pork belly and prepare that traditionally.
óI need bigger bowls more suited to ramen. I didnít think this would matter. But it really kind of allows you get adequate broth to noodle ratio.
We will be making base this again.
Edit: hereís the entire series of recipes