What broth this on?
Brunch|May 18, 2024
Hopeless ramentic? Slurp up this guide and order the best bowl, every time
Urvee Modwel
What broth this on?

What separates a tonkotsu from a shoyu? Do udon noodles go better with pork or fish? Who does a silkier broth: Tokyo or Seoul? Bring the ramen experts in. Parth Bajaj, 27, chef and content creator; Navika Kapoor, 25, chef-owner at Zuru Zuru; and Kunal Dogra, 28, co-founder of Gurgaon-based Long Finish by Ramen Donn, create the ultimate guide to ramen.

First, pin the location. "At its core, ramen consists of four essentials: A rich bone or mushroom broth that's full of flavour, perfectly cooked noodles, a unique tare or seasoning base, and a variety of toppings," says Dogra. Both Japan and South Korea are proud of their ramen heritage and they should be. But most Korean ramen (or ramyun, as they call it) in India is the packaged or instant version, even if it's turned into a restaurant dish. Japanese style ramen, mostly served in restaurants, is made from scratch. Better restaurants will even make fresh noodles inhouse. Bajaj travelled to both countries to learn proper ramen techniques. Kyushu, north Japan, is home to the rich, pork-based tonkotsu ramen, while Tokyo loves shoyu or soy-based tare and a clear chicken broth.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM BRUNCHView all
Fit Check? Look Behind You
Brunch

Fit Check? Look Behind You

In gyms, someone is always filming. We are all in the frame without meaning to be. Is privacy at odds with fitness goals? Is consent even possible with all those mirrors?

time-read
2 mins  |
November 23, 2024
Avantika Dassani
Brunch

Avantika Dassani

Actor, @AvantikaDassani

time-read
1 min  |
November 23, 2024
Keep your i on this BMW
Brunch

Keep your i on this BMW

The brand's beloved sedan has now gone electric. The i5 M60 has a sci-fi roar and razor-sharp graphics. It's worth the hype

time-read
2 mins  |
November 23, 2024
Why adapt when you can evolve?
Brunch

Why adapt when you can evolve?

Sometimes, the movie or show does it better than the book it is based on. Here's when to stream not flip

time-read
2 mins  |
November 23, 2024
Sharp edges, blunt words
Brunch

Sharp edges, blunt words

British chef Heston Blumenthal has gone public about his struggle with ADHD and bipolar syndrome. He hopes it calms kitchens down. It's hot in there already

time-read
3 mins  |
November 23, 2024
The suitable boy
Brunch

The suitable boy

He's played lovers, taxi drivers, street rats and rich brats. He's redefining what it means to be the token Brown boy on set. But would he be on a reality show? Ishaan Khatter tells us why he's a career chameleon and how he got here

time-read
4 mins  |
November 23, 2024
Stay stylish in your cubicle
Brunch

Stay stylish in your cubicle

Everyone's back at the office. Covid flexibilities are long forgotten. But being comfortable is still key. So, what are we wearing to work?

time-read
2 mins  |
November 23, 2024
Hey, I found you online
Brunch

Hey, I found you online

Baby pics, emo selfies, old tweets outing the ex. If it makes you cringe, it makes HR departments do too. Here's how to clean up your digital footprint

time-read
3 mins  |
November 23, 2024
Is It Scrolling Or Screening?
Brunch

Is It Scrolling Or Screening?

Being on the phone while the TV plays is the new normal. Just don't do it when there's company. A case for what it means to be present

time-read
2 mins  |
November 16, 2024
This week, we're...
Brunch

This week, we're...

Preferring the spinoff.

time-read
2 mins  |
November 16, 2024