especially when making a traditional tonkotsu ramen. Getting the creamy white pork broth just right alongside tender slices of rolled pork chashu requires some patience and attention to detail, as ...

Add the shimeji mushrooms. Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls. Carefully pour the stock over the ...

Akahoshi Ramen in Chicago evolved from a hard-to-get-into pop-up into a full-fledged, hard-to-get-into restaurant.

The ramen is topped with chopped cabbage, bean sprouts, chopped garlic, and either three or five slices of roasted chashu pork. But prospective diners should strive to order no more than what they ...

Proper Tonkotsu ramen (a popular pork-bone-based dish) comes with chashu, which is a braised pork belly. The pork belly marinade only requires a handful of ingredients (most of which you might ...

For the most authentic taste of Japan when you're in Malaysia, these Japanese restaurants offer the best ramen in KL and ...

And finally, there’s miso tonkatsu, which is fine for beginners, but perhaps a bit mild for seasoned veterans of the ramen wars. The smart money tricks up the ramens with chashu pork ...

Another popular dish is the Black Garlic Tonkotsu Ramen, made with pork broth and black garlic oil. The large serving comes with chashu pork, egg, wood ear mushrooms, bean sprouts, seaweed and ...

Locals Daniel Luo and Alex Liu opened the sit-down restaurant next door to the recently established Tecuen crepe and coffee spot in the Burleson Crossing Shopping Center.

You dip the cold noodles in the warm broth, along with fun add-ons like a seasoned hard-cooked egg, thick-cut slices of chashu pork, scallions, seaweed, pickled bamboo and wood ear mushrooms. The ...