This is exactly the basis of all ramen soups that we serve here. At RAMENCRAFT, the chef pulls the broth for 8 to 12 hours from different parts of the bones and meat so that we get the richest flavor that the broth can offer.

Cooked to the bite or fresh served in the exact amount. This is the basic rule that we follow when preparing vegetables for soups. The most common are leeks, spring onions, spinach, bamboo, soybean sprouts, corn and garlic.

Seaweed is an integral part of Japanese cuisine. The Japanese especially love them for their unique taste, minerals, fiber, folic acid and vitamins. The most common are WAKAME and NORI algae, which we also use for ramen.

Juicy, some crunchy, fragrant and melting on the tongue. Such is the meat that is part of the ramen soups. Choose ramen with chicken, pork, minced pork, or vegetarian ramen with tofu.

There is no ramen without noodles. The noodles that we have chosen for our ramen soups after much selection, tasting and testing are imported from Japan. They are wheat and we serve them in two sizes, thin and thicker.

Our ramen chef's secret blend of spices gives marinated eggs a unique flavor that pairs perfectly with selected ramen soups. We only take free-range eggs and always serve them soft-boiled.