H O S T E D
Sorry for the bad puns (I couldn't resist 😜) but seriously, the star at Jimoto-Ya is the sweet prawn-based stock. With the exception of the cold noodles, it is the foundation from which all their bowls of ramen rise.
They've got a unique process in-house to ensure every bowl tastes the same at any time of the day or night: they actually have two pots of stock. One contains the prawn based one and the other, the pork. Whenever an order comes through to the kitchen, many things happen simultaneously. As the ramen is being cooked, the two stocks are scooped out in the correct ratio for that particular order and brought together to a boil before vegetables are thrown in. Then into that goes the cooked ramen for a quick simmer before the dish is ready to be served.
I chose the Ebi Shoyu tonight and loved its robust flavours. Those of you who like a lighter taste may find it a bit salty, so the Ebi Shio would be a better choice then. Don't panic about the layer of oil in the bowl. It's made with ebi and besides giving the ramen intense umami-ness, it helps to keep everything hot for longer.
The noodles are springy, which suit the liveliness of the soup well. And I found the sweetness of the cabbage welcoming. Last but not least, the egg was perfectly done with an almost-liquid gold yolk.