But the broth will be made at the restaurant, cooking for at least eight hours.

Instead, it will be provided by a supplier who specializes in Asian foods. The ramen at Takumi won't be made in-house. It will probably be replaced by seaweed instead, which is a familiar food in sushi dishes. For example, black fungus - a popular ingredient used in Asia - is a mushroom, but its name is a turnoff to some. The menu for Takumi is available on its Facebook page, but Zeng said she'll be tweaking it a bit. She also has friends who own ramen restaurants and got ideas from them. Takumi's menu was developed by Zeng, who with her husband have been to Memphis and other cities to try their ramen. Toppings set ramen apart, and they can vary from meat to seafood, along with vegetables, eggs in various ways, seaweed and other ingredients. And tonkotsu ramen is made from simmered pork bones, resulting in a thick, creamy, fatty broth.' Miso ramen is thicker and heartier, with a rich, brown broth flavored with miso, or fermented soybean paste. Shio ramen features a thinner chicken broth seasoned with salt. The best way to describe ramen is a soup dish with noodles and toppings.Īccording to the Spruce Eats, there are four basic categories of ramen, each distinguished by the type of broth used as its base.Īccording to the site, 'Shoyu ramen, the most common, is made from a chicken broth base flavored with soy sauce.

Soybean paste used in ramen shop