I've been cooking one homemade ramen a week on average for 4 or 5 months now, and this one is definitely the best one I've made yet. First time I've made my own noodles - and it made a world of difference.

• Ramen Lord's Tokyo Noodle recipe
• Tonkotsu Paitan cooked for 24ish hours straight. Whole leg and some shoulder bones.
• Equlibrium brined eggs (frankly, the taste feels rather weak compared to the usual method I use, which uses 100ml soy sauce, 50ml mirin, 35ml rice vinegar, 100ml water and 30g sugar, heat-treated)
• Shoyu tare that was matured for about a month
• Red onion
• Shreded chicken brined in soy sauce and rice vinegar w/ onion, ginger and garlic, slow cooked in a rice cooker

The noodles definitely stole the show, although I see a lot of room for improvement. Felt a bit more coarse and sticky than I'd liked. I'd be overjoyed to find out what the cause could be.

Since we're on a noodle high, tomorrow we'll see how they fit a Tori Paitan broth.