The soya broth in the gent's spicy ramen was light and almost meaty tasting. In the good way, of course.
My tempura udon had two generous prawns and great broth. When I first encountered this in Japan I speed-scoffed the crispy tempura, having a horror of the batter getting soggy. But I soon learned to relax and enjoy the dish as it should be eaten. I even adopted the noodle-slurp!
The pork ramen I had in Taro last time was quite possibly the best ramen I have tasted since visiting Japan. Happily the gent has quite the obsession with miso soup at the weekend: long may it continue!
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