Yo ned great char-siu. Also hanjuku tomago is important. Please don't cook the yolk as runny yolk will help the soup become smoother and more velvety. Ninniku in the soup stock is wonderful. I prefer it this way rather than fried garlic pieces as it will not affect the flavour and you don't need to worry about the garlic being burnt which becomes bitter. Menma is a nice vegitable addition but personally I love bok choy that has been lightly sauted in goma oil.
If you offer the pork meat where the bone has turned to jelly will be a great hit! The flavours are fantastic and it is great with ramen.
Yo ned great char-siu. Also hanjuku tomago is important. Please don't cook the yolk as runny yolk will help the soup become smoother and more velvety. Ninniku in the soup stock is wonderful. I prefer it this way rather than fried garlic pieces as it will not affect the flavour and you don't need to worry about the garlic being burnt which becomes bitter. Menma is a nice vegitable addition but personally I love bok choy that has been lightly sauted in goma oil.
If you offer the pork meat where the bone has turned to jelly will be a great hit! The flavours are fantastic and it is great with ramen.