Ingredients: Beef broth (tubular beef bones, ginger, garlic, soy sauce), homemade paste (yolk, semolina flour), lotus root, boiled egg, nori fried in sesame oil, fried beef tenderloin, lau gan ma sauce (fermented soybeans in chili oil).
Imagine classic seiyu ramen, but with a twist. Instead of the usual noodles, we used homemade paste made from semolina flour, which gives the dish a unique texture. Rich beef broth, cooked for 48 hours, revealed all its depth and richness of taste. We added crispy lotus root, tender boiled egg, fried beef, nori leaves, green onions and fresh chili to the bowl for brightness and spiciness. And of course, to enhance the umami, we included lau gan ma sauce, a sauce that adds piquancy and depth to this already multifaceted flavor. Each ingredient is not just present here, it creates harmony, allowing you to enjoy this dish as a true art.