A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form a deliciously heavenly whole. Woodwinds, brass, percussion and strings are a complex team and warm the heart like a bowl of ramen warms the stomach.
To take this analogy further, just like an orchestra has four components, a bowl of ramen can have five: the noodles, (or seasoning base), toppings and make up every bowl of ramen, but within those categories, each component can vary depending on individual taste. “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 chef of Jinya Ramen Bar, tells TODAY.com over email.
“We also offer chicken and vegetable broths, catering to a wide range of dietary preferences and tastes.” While the four he mentioned are the most traditional broths, there are plenty of riffs on the dish, both in and . Broths for ramen can use anything from chicken, pork, a made with dried fish products with water or other proteins or even vegetables.
Takebe says that in his chain of upscale ramen shops, of which there are more than 60 across America, chefs craft different dishes using the broth. “Preparing these broths involves a meticulous process, taking up to 20 hours to ensure depth and clarity of flavor,” Takebe says. B.
