“At JINYA, we specialize in several types of ramen broth, primarily focusing on four popular varieties: Shio, Shoyu, Tonkotsu, and Miso,” Kazu Takebe, vice president and corporate executive ...

Afuri Ramen’s menu boasts a blend of donburi, dumplings, small plates and bowls like the signature yuzu shio and the tonkotsu tantan, made with spicy miso tare, pork crumbles, bok choy, shiitake ...

Ramen is a staple in Japanese cuisine, both the chewy pulled wheat noodles and the bowl of umami-rich broth they're often served in. Here are our favorite ramen recipes, from traditional tonkotsu ...

Miso: Rich and hearty brown broth consisting of a clear soup base or tonkotsu soup base mixed with nutty miso (soybean paste). Shio (“salt”): Light broth solely seasoned with salt. Shio ramen ...

Tonkotsu ramen originated in Fukuoka's Kurume district in the 1930s and has since become one of Japan's most iconic comfort foods, representing the perfect marriage of technique, tradition, and ...

When it first opened in 2018, Hideto Kawahara and Hiromitsu Yamanouchi’s Kashiwa Ramen featured only a milky chicken broth called toripaitan, the poultry analog to the pork-based tonkotsu.

Their gluten-free shio (salt) ramen ($19) noodles are made from tofu. But don’t be thrown off by the noodles’ pale, translucent color – they still have a chewy texture.

Second, you haven’t had this particular bowl of ramen. With Tonkotsu (translates to “pork bones” in Japanese), as with any type of ramen, really, it all starts with the broth.

But the ramen is not to be missed. The Kyushu spicy tonkotsu ($16.99) is barely Japanese, but has a tantalizing mala flavor of Sichuan peppercorn.

“Shio ramen is seasoned with salt, creating a light and savory flavor.” Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base.