There was a slight chance these two could go together. In fact, it wasn't bad, it just wasn't that great either. I used Yamachan tonkotsu-shoyu refrigerated instant ramen. All I added was green onion, a marinated egg, and a teaspoon of plain yogu
rt (I went light to be on the safe side). The soup lightened up a noticable amount, but I could not really taste any yogurt tanginess. Maybe once or twice I got a hint of it, but it was very subdued.Actually, I think it took away a little from the salty shoyu flavor, which is an unfortunate side effect. Oh well. This might actually have potential, but once again, traditional ramen seems to win.
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