Monta Ramen Richardson

Tonkotsu - pork bone ramen has a cloudy white colored broth. It is similar to the chinese baitang and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suuses the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy.

Shoyu - soy sauce ramen typically has a brown and clear color broth, based on a chicken and vegetable stock with plenty of soy sauce added resulting in a soup that’s tangy, salty, and savory yet still fairly light on the palate.

Tonkotsu-shoyu - pork bone and special shoyu base ramen has a cloudy white colored broth. The broth is like a mix of the tokyo and kyushu style blend. This style is the newer trend in japan.

Miso bean paste ramen is a relative newcomer, having reached japan’s national prominence around 1965. This uniquely japanese ramen, which was developed in hokkaido, features a broth that combines copious amounts of miso and is blended with oily pork broth to create a thick, nutty, slightly sweet and very hearty soup.

Cold noodles served with pork charshu, egg, cucumber, bean sprout, and tomato.

Extra noodles for your soup.

Handmade pan-fried pork and vegetable dumplings.