For the soft boiled ajitama fans out there 🥚

3 comments

1. [Ramen Momonoya (らぁ麺 桃の屋)](https://youtu.be/YXvYQxb6HFM) is a women-run ramen shop that serves great ramen in Odawara. They specialize in light shio and shoyu ramen which are worth a spot on the ramen travel lists, if you are making a stop in Odawara.

   The broth at this shop is made with mainly chicken and some dried fish elements. The pork chashu is also boiled in the soup until tender, so some porky elements are also present in the finished soup.

   I went for the shio ramen for which the shio ramen tare is made with sea salt from Vietnam. The resulting shio ramen soup is light and aromatic, but doesn’t drag you down too much compared to other soups. It really feels like the owner went for the type of ramen that she wants to eat.

   The noodles are very thin and fit well to the light soup. They almost reminded me of Western wedding soup style noodles.

   And of course, the ajitama egg is very much on the soft boiled side, but well seasoned. I quite liked it as a change of pace.

   If you would like to see some more of this bowl of ramen and this ramen shop, check out this short video: https://youtu.be/YXvYQxb6HFM

2. Doesn’t look like a ajitama egg, looks completely white. Would still devour that entire thing tho.

3. Gudetama!?!?!!