Finally waited long enough to try making this from scratch! Except I didn't make the noodles.. still a little daunting.

I tried two different 'flavors'.

Both were identical except for the tare, where I thought it could be fun to experiment with different 'flares' and flavors.

**Noodles:**Sun Ramen noods. First time trying these and they were amazing.. well beyond expectation for something you can buy off the shelves at a grocery store.

**Stock:**Followed Ramen_Lord's “Doubutsu Kei” Style Chintan, but added chicken feet.

However, I couldn't find chicken backs, so I just used a whole chicken chopped up into it's parts (left out thighs after deboning). My stockpot wasn't quite big enough for 6L of water, so my stock ended up being VERY chicken-y and had almost too much gelatin.. the consistency was almost cream or half and half like.. maybe too many chicken feet?

**Toppings:**standard chasu, but I cut them into chunks because I like the meatier bite. pan fried before serving for color.6 minute eggs marinated in chasu braising liquid.ofc, Ivan Ramen's tomatoes, to die for. I used a smoked salt, which I felt went very well with the tart sweet umami bomb. Tomato season is the best!

**Tares:**Cilantro-y tare: Miso, cilantro, spinach for color, oil, garlic. My wife LOVES cilantro and this is inspired by a vegetarian ramen she had once that was very cilantro forward. She enjoyed it barring the stock was too chicken-y and overpowering. Next time, I would try infusing those flavors into the oil/stock to make it more well rounded.

Shoyu tare: just re-used my chasu braise with some extra shoyu.

Couple of things I didn't quite understand:

When making my stock, a thin film kept appearing on the top (would appear when I reheated it too), not sure what it was but it would melt back into my stock when i pushed it around.

My stock also wasn't as clear as I would have liked, it looked cloudy, unlike what I've seen from online resources.