I’m a teacher and for winter break I wanted to learn how to make ramen for scratch. Let the noodles rest for 5 days, eggs for 3 and cooked the broth overnight for 18 hours. I also made the shoyu tare, all the toppings, sous vide chicken chasu, and the red and black oil using Ramenlords recipes. The broth was a little more rich than I wanted it to but was still very delicious. It was so much work but very rewarding in the end.

Paired it with a peach soju tasting which was really fun. Great date night.