I have a friend who's kosher, so I was experimenting with a Shoyu ramen that's entirely chicken and fish based.
The broth is a double-stock. Combining a kombu/katsuo dashi with chicken stock made from stewing hens.
In place of pork chashu, I tenderized, marinated, and pan seared chicken breast.
Scallion oil made with rendered chicken fat.
Noodles were homemade, and I have a whole bunch in the freezer.
Overall? It came out really good!
by Roady_WayWardDrgn