Which ramen type is considered the star at Homemade Ramen Muginae?

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The Shoyu Ramen is the Star at Homemade Ramen Muginae

The Shoyu Ramen stands out as the preeminent dish at Homemade Ramen Muginae, primarily due to its intricately prepared broth. This broth is distinguished by its use of exclusively natural ingredients, eschewing any artificial flavour enhancers. The exceptional quality of this Shoyu Ramen has earned it a consistent presence on the Michelin Bib Gourmand Tokyo guide for nine consecutive years, alongside multiple accolades from the Japanese review platform Tabelog.
Recognition and Accolades

Homemade Ramen Muginae's Shoyu Ramen has garnered significant recognition, including being listed in the Michelin Bib Gourmand Tokyo for nine years running. Furthermore, it has achieved numerous awards on Tabelog, a popular review site in Japan, underscoring its high regard among diners and critics alike. The restaurant prominently displays these Michelin accolades near its entrance.
Broth Complexity and Ingredients

The acclaimed broth of the Shoyu Ramen is a testament to meticulous preparation, reportedly involving extensive effort to achieve its profound flavour profile. It is free from MSG and other chemical seasonings, relying entirely on natural components. The broth, deepened in colour by a soy sauce base (shoyu tare), possesses a clarity akin to consommé but with a remarkable depth of flavour.
Noodle and Topping Quality

The noodles used in the Shoyu Ramen are said to be made from Hokkaido wheat, offering a smooth texture with a slight springiness, though they are noted to be softer than the typical firm al dente noodles. Toppings include sous vide char siu made from pork shoulder, which can be slightly chewy. The bowl also features sous vide beef, a silky wonton filled with seasoned pork, and a marinated egg, although the egg yolk's consistency was observed to be slightly overcooked.

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Which ramen type is considered the star at Homemade Ramen Muginae?

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