Shio is the most basic style of ramen, typically made with a clear broth, with salt as its base. After all, “shio” means salt in Japanese.

“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 ...

Hakata ramen, which hails from Fukuoka and is commonly found at yatai street stalls on Nakasu Island, is the most popular version of tonkotsu pork bone ramen. The soup is identified by its rich ...

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.

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.

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.

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.

Ramen by Rā's Everything Egg Drop Ramen, which has sesame-shoyu, everything seasoning, fluffed eggs, crispy shallots and chili threads. (Courtesy Rasheeda Purdie) ...