Recipe Guide
Tonkotsu Ramen (Pork Bone Broth)
The classic creamy white pork broth ramen from Kyushu.
Broth:
- Pork bones (12+ hours simmer)
- Pork fat
- Garlic, ginger, green onion
Toppings:
- Chashu pork slices
- Soft-boiled egg (ajitsuke tamago)
- Green onions, nori
- Black garlic oil
Shoyu Ramen (Soy Sauce)
Clear brown broth with rich soy sauce flavor.
Broth:
- Chicken bones
- Soy sauce base
- Kombu, dried sardines
Toppings:
- Chashu pork
- Bamboo shoots (menma)
- Nori, green onions
Miso Ramen
Hearty miso-based broth from Hokkaido.
Broth:
- Chicken and pork bones
- White or red miso paste
- Corn, butter
Toppings:
- Ground pork
- Corn, bean sprouts
- Green onions, butter
Shio Ramen (Salt)
Light and clear salt-based broth.
Broth:
- Chicken bones
- Sea salt, kombu
- Light vegetables
Toppings:
- Ham, chicken slices
- Spinach, naruto
- Citrus peel
Cooking Tips
- Noodle timing - Follow water temperature closely, overcooked noodles ruin the dish
- Broth consistency - Skim fat regularly for clear broth
- Topping prep - Prep toppings before service starts
- Plating - Hold noodles with tongs, don't over-stack toppings
- Customer patience - Watch the patience meter, serve before it runs out