8.2. Ramen Danbo. If there are two things you can count on, it's that this Capitol Hill spot will always satisfy a ramen craving, and that there’ll always be a wait.

The best way to warm up on a sub-zero winter day is by inhaling a hot bowl of comfort. No wonder some of the best ramen comes from Hokkaido, the land of miso butter corn ramen.

“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 ...

The instant ramen noodle was voted as the greatest Japanese export of the 20th century in a national poll (placing ahead of karaoke machines, Walkmans, and Kurosawa films).

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.

11 Ways to Make Ramen From a Breakfast Bowl to Traditional Tonkotsu. Craft a comforting bowl of ramen with the ultimate chewy noodles and warming broth.

Serve the ramen immediately, passing the rice vinegar and togarashi at the table. Make Ahead The broth can be refrigerated for up to 3 days or frozen for up to 2 months; discard the kombu after 1 day.

For this reason, the ramen burger seems like of a novelty and more of a tightrope-walk of complex carbohydrates. • There will only be 100 ramen burgers at Smorgasburg on Saturday .

More choice gradually arrived, but chef Fujio Tamura’s Ramen Shouyuya Sake Bar is geared around just one type: shoyu ramen, referring to the Japanese word for soy sauce.

Ramen might be a Japanese icon, but the broth and noodle combo is as varied as it is tasty. From Tokyo’s tsukemen (“naked” ramen noodles served with fishy, shoyu soup) and Hakata’s topping ...