Ramen On My Mind

• Tonkotsu: A creamy, rich broth made from pork bones
• Shoyu (soy sauce): A translucent brown, savory broth made from soy sauce and aromatics
• Miso: An incredibly savory and complex broth; miso can also be added to other broth types
• Shio (salt): A clear and refreshing broth, similar to Shoyu without the addition of soy sauce

Hiroshi-san and Sae-chan both preferred tonkotsu or miso broth, and I felt the same way. While I enjoyed shoyu ramen for 300¥ at my school's cafeteria, tonkotsu and miso ramen felt extra decadent when you just wanted to treat yourself. No two ramen shops make a bowl of ramen with the same flavor, since the ingredients that go into the broth are a highly guarded secret! My favorite bowl of ramen is the same as Hiroshi-san's: a bowl of spicy miso ramen from a shop called Misoichi in Nakano. The bowl itself is nearly the size of a hubcap, topped with an absurd helping of chashu (roast pork), a thick layer of deadly chili oil and a pat of butter melted on top. Who said anything about ramen being a diet food?