Ramen made from soybean milk? Yep, that's Sanji's special right now. Actually, it looks like it's blended with a tonkotsu base, so the broth gets its mild richness from two sources. Either way, I liked it, especially since it was nicely balanced without being as over-the-top as some of Sanji's stuff has been in the past. A dragon breath warning applies here, but then again, most ramen does.
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