Freshly cut ramen noodles move along a conveyor belt. One noodle type made for a restaurant in Texas is called TS24W. The TS stands for tokusen, which means “specially selected.” The 24 ...

Hakata ramen is made with ultra-thin, firm noodles; is a purely pork bone soup with no shio, shoyu or miso; and has a wide range of toppings. 8450 E. Valley Blvd., ...

The L.A. branch of a Honolulu-based company launched nine years ago, making just 10 kinds of fresh ramen noodles. Now, in the midst of a global ramen boom, the factory makes 160 kinds, to ...

“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 ...

While the four he mentioned are the most traditional broths, there are plenty of riffs on the dish, both in Japan and stateside. Broths for ramen can use anything from chicken, pork, a dashi made ...

Shoyu, on the other hand, translates to "soy sauce," which not only gives the broth a deeper, amber-colored hue but also packs it with a bold, umami-rich flavor profile, making it more layered and ...

Until recently, ramen was hard to come by in this area. The past few years have seen an explosion, with the Japanese noodle soup now available at pop-up restaurants, on late-night menus, in bars ...

1. Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil. 2. Meanwhile, in a skillet, heat the oil. Season the pork butt with salt ...