St. Louis, Missouri
Original Tsukemen
Original Tsukemen at Menya Rui in St. Louis pairs cold thick noodles with a seafood- and shoyu-forward dipping broth, scallop aroma, seared chashu, and menma.
Overall: 5/5
Seafood ramen
Fish or shellfish is used to make the broth, rather than simply added as a topping. Dried fish can bring a smoky or concentrated savory flavor, while shrimp and clams add their own distinctive aromas. Seafood dashi, or Japanese soup stock, can also be blended with chicken or pork broth. Explore this type if you enjoy fish stocks, clam broth, or layered seafood flavors.
2 reviews
Oiso, Kanagawa
Tokusei Shoyu Soba
Tokusei Shoyu Soba at Umisoba in Oiso combines rich seafood-soy broth with thin noodles, tender rare chashu, and a well-seasoned soft-boiled egg.
Overall: 5/5