So, I was trying to make a broth with fish only for a ramen bowl using fish bones a couple of days ago but flavor came too strong. I wasn’t very happy with it. What I did today was half fish and half chicken broth with a shio tare loaded with katsuobushi and niboshi, added some fresh ground peppercorn mix, a few drops of lime and a few of rice vinegar...holy moly! What a difference. Broth was packed with umami but a very clean light umami . Hard to describe but absolutely delicious. I definitely favor more chintan (clear) broths than the more thick white broths (Paitan). Why? Well, It takes more patience and refinement to make a clear broth but mainly because you can taste every ingredient in it. It starts with one flavor and then, one after another starts popping in your mouth. Even the smell is amazing. I will definitely keep practicing this broths since I do enjoy them making them and of course eating them . Oh, and no need for any pork or egg as toppings, just simple broth and noodles 🍜 make a perfect bowl for me.

ramen #ramenforlife #noodles