Bests & Worsts Reviews from Amazon

We have been to over 15 ramen shops in the Bay Area CA and internationally, and have narrowed it down to 2-3 that are our "go to" places. But sometimes, it is nice to have ramen at home because we have not found a place that makes chashu as good as we make at home. After making our own shoyu ramen broth, we made tonkotsu -- but it is a lot of work to do it the right way. Combine that with chashu and the effort involved is greater. So we searched around for a good tonkotsu broth and found this brand. I can confirm that the flavor is rich and delicious bone broth with miso! There is also no msg -- we're both sensitive to chemically generated msg and can confirm that we did not feel any of the side effects. We served this dish to 2 other ramen lovers and they both loved it. It was a huge success. The recipe on here varies but here is MY RECIPE: 2 packets combine with 1 12 oz beer and 12 oz of water (use filtered water, not tap) 5-10 dried mushroom, add hot water in bowl set aside Add the water from the mushroom to the broth Let simmer for 2-3 hours so the flavor is more concentrated The beer (I use Sapporo) adds a nice hoppy flavor! ADD (if available): - Chashu - Soft boiled egg - Minced pork (stir fried) - Sliced Bamboo Shoots (usually canned, fresh is harder to find) - Fresh green onions, chopped - Sliced salted ginger - Sliced wood ear Use fresh, organic, local ingredients when available. Enjoy!