Probably the most famous broth will be tonkotsu, which is pork bone. It is aromatic, vegetables, carrots, onions, scallions. Some places use miso with it. Some places use kelp, which is like a ...

- WeatherWidget.ioServes 4. For the soup 4 pounds meaty pork neck bones 12 cups water 1 onion, halved (not peeled) or 1 large leek, chopped 2 large carrots, chopped Kosher salt Soy sauce Two 11-ounce ...

Tonkotsu Literally “pork bone” broth, this rich, creamy style originated on the island of Kyushu, famous for its piggies. A bowl made with tonkotsu broth is usually called Hakata ramen, named ...

Ramen noodle soup comes in many forms. The ultimate ramen, for me, is made with a rich, decadent pork-bone broth loaded with so much collagen that the soup appears milky and viscous, like the ones ...

One popular variety of ramen is tonkotsu, which is Japanese for "pork bone" and originates from the Fukuoka Prefecture. It is characterized by its rich flavor which comes from boiling pork bones for ...

Tonkatsu—broth made from pork bones cooked for 20 hours—and house-made ramen noodles topped with chashu, bamboo shoots, marinated eggs, pork belly strips and other delicacies, are the hallmark ...

Their Tokyo ramen ($9.95), a duplicate of Ivan Ramen’s recipe, is based on a clear, oak-colored chicken-pork broth, with silky noodles, a thin slice of undercooked pork belly, a perfectly cooked ...

We don't need a food "holiday" to crave a bowl of ramen, but Ramen Noodle Day (April 4) is a nice excuse to slurp savory noodles and broth despite the start of spring. Our 50 states series ...

Noodling around at Arashi Ramen in Tukwila.The spicy miso based tonkotsu ramen ($10.95) was good, and comes in a rich miso-based pork broth with marinated chopped pork, half a seasoned egg, bean ...

Market veggie miso and pork-bone broth ramen could be coming to a restaurant near you. A popular Gainesville ramen eatery has its sights set on Jacksonville for a second location.

It’s signature soup is a tonkotsu shoyu (pork-bone broth, soy seasoned), cooked more than 20 hours. This is easily the most complex, intricately layered base of any Japanese soup in O.C.