The Ankimo Miso Ramen features noodles which swim in a creamy monkfish liver broth with torched squid and bitter dandelion greens. Kind of weird, but it tastes like you're eating the ocean.
Tabata's namesake dish intertwines Burmese and Japanese cuisines. The broth is a combination of soybean and coconut, which is then topped with spicy chicken, red onions, flavored egg, and cilantro.
At Ivan Ramen, Orkin's hottest selection is the spicy red chile ramen. The crimson-hued broth is flavored with dashi and chicken broth, then filled with minced pork, rye noodles, and a smashed egg.
The Momofuku Ramen is the star here. Luscious dark broth, succulent pork, crisp seaweed, squishy egg: There's a reason this dish inspired an international trend.
Beef bones simmer for hours creating a rich & slightly gelatinous stock. It's offered with soy, spicy chile,& miso. Beef, bean sprouts, corn, arugula, bamboo, green onion,& garlic chips add freshness.
The Akamaru Modern is the most popular. Silky broth and aromatic garlic oil coats the super-thin, elastic noodles. Tender pork chasu, cabbage, sesame kikurage mushrooms, & scallions are placed atop.
The veggie ramen houses springy noodles & flavorful miso with briny seaweed, sweet acorn squash, cabbage, bamboo shoots, green onion, & egg. It's just as satiating as one of the meatier counterparts.
The Minca Sio, flavored with salt and roast garlic, topped with sliced stewed pork and wild vegetables, is the way to go. For this dish, go for the thin noodles; they really soak up the savory stock.
The Torigara Shoyu Ramen is phenomenal. Chicken stock & rendered chicken fat top a special shoyu tare sauce, followed by melt-in-your-mouth pork chasu, menma, nori, spinach, & naruto fish cake.
Spicy ramen is best.The secret is a chile oil filled w. garlic, onion, dried shrimp & scallops. It's ladled on top of paitan broth, firm noodles, 2 hunks of fatty pork, scallion, bean sprouts & nori.
