I would like to thank you so much for such a wonderful recipe, however and to my understanding chicken bouillon powder would not be tastier instead of pork instead? since I have the blessed to lived in japan for a while as long as I recall ramen base bouillon must be out pork, sorry for my humble comment.
Best regards.

Hi Edgar, I don’t think it’s so easy to find pork bouillion (although I really found one in HK recently but I did not find it taste that good), if time allow, of course it will be best to make your own stock (you can check out in Tess’ blog). However, not only just using pork, a lot of ramen stock use chicken feet too. I have bought a ramen book recently in HK and the secret of the ramen stock do not a lot varies things. My version is more the homemade one. I have made the pork (Cha Siu) at home, and you can use some of the sauce to add to the bouillion stock. Maybe I can blog a RAMEN ii in the near future. Cheers

That’s great. I am glad you can adapt it to a vegetarian dish. By the way, I saw some fresh shitake mushroom here in the supermarket today.