Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

A rich, fatty tonkotsu ramen is something special. It's not like anything else in this world. And in my humble opinion, the broth is the true star. The reality is that, assuming you have the proper ...

It uses less salt than other varieties, so it’s sweeter and less intense, says Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn. Yellow miso: Yellow miso is also called ...

The most common types are: Light-yellow miso (Shinshu miso), which ranges in colour from light yellow to yellow-brown. It's the most common type of miso and is relatively mild in flavour.

Aldi has launched the UK's first supermarket frozen ramen range, bringing warming winter meals to shoppers for just £1.99.

The most common types are: Light-yellow miso (Shinshu miso), which ranges in colour from light yellow to yellow-brown. It's the most common type of miso and is relatively mild in flavour.

It has a nutty, salty, umami taste that can vary in strength across varieties and is most often used as a flavorful base for ramen dishes ... a savory kick. Yellow or white miso is the mildest ...

The selection is based on a Buddhist teaching, called “goshiki” (the five colors)--blue, yellow ... offers seasonal ramen with different broths. For example, the miso and soymilk ramen ...

The broth is a thick creamy yellow. It's mildly spicy, savory and incredibly filling - every bite is a tiny explosion of flavor. While the house ramen is the cornerstone of the menu, the restaurant ...