Hokkaido ramen uses miso in its broth, either on its own or together with pork broth as is traditional. Sometimes the miso is mixed with seafood stock or soya milk, too, which creates a lightness ...
Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari. Pour the hot broth over the vegetables, sprinkle the coriander on top and serve.
Umami has as a specialty: the Tonkotsu Miso Ramen, made with chicken and pork. On the other hand, if you love desserts, this restaurant offers exquisite traditional desserts such as the “fatty mochi”, ...
and miso. The noodles are firm and springy thanks to the use of alkaline water, and traditional toppings include roast pork, boiled egg, bamboo shoots, and chili oil. These varieties of ramen are ...