I have a friend who's kosher, so I was experimenting with a Shoyu ramen that's entirely chicken and fish based.

The broth is a double-stock. Combining a kombu/katsuo dashi with chicken stock made from stewing hens.

In place of pork chashu, I tenderized, marinated, and pan seared chicken breast.

Scallion oil made with rendered chicken fat.

Noodles were homemade, and I have a whole bunch in the freezer.

Overall? It came out really good!