Ramen is a broth dish that happens to contain noodles. Everything else – the pork, the egg, the sprouts – is arranged around a liquid that took hours to build.
The tonkotsu is the richest of the five: a heavy pork broth with shoyu-braised pork belly, green onion, bean sprouts, half a marinated soft egg and sesame seed. The spicy miso starts from the same pork base but folds in miso and chilli, then adds bok choy and red onion to cut through it.
The shoyu bowl is the lightest and the most direct – a soy-based broth with bean sprouts, green onion and broiled chicken breast. The spicy seafood swaps the pork entirely, and the creamy vegan bowl is built on a vegetable broth with broccoli, corn, red onion, spring mix and black garlic oil.
If ramen is not what you are after, the same kitchen makes udon in a lighter register: plain udon with seaweed, fish cake and fried tofu, or the shrimp tempura udon with the tempura served on the side so it stays crisp.
And for something drier, the yakisoba and yaki udon come stir-fried with cabbage, broccoli, carrots and bean sprouts, with your choice of protein.
See the full menu for everything described here.
If you are deciding between a bowl of ramen and a bowl of udon rather than between the broths themselves, we compare the two noodles side by side — what kansui does, and why udon is served lighter.
