😉 The Japanese version of Chinese lamian, these yellow egg noodles are drowned in a pool of piping hot chicken & vegetable stock broth, topped with a thick slice of pork belly charsu, ahjitama, bamboo shoots, seaweed and leeks. The broth was one that felt homely, comforting, lightly salted. The pork belly charsu was tender, meaty and flavourful with a thin outer layer of fats that provided a soft, creamy melt-in-the-mouth texture. Eggs were well, my essentials in ramen that can't be missed, though the ones here are just average and decent. On the downside, I wasn't a fan of these thin yellow noodles that had a lingering floury and peculiar aftertaste. Would personally prefer buckwheat soba or ramen noodles anytime over this! .
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#burpple