Bei Yi Jia La Mian

A rich ramen featuring a broth made from a blend of seafood stock (gyokai) and miso paste. It combines the deep, earthy savory notes of miso with the intense umami of fish. Typically served with chewy noodles and standard toppings like char siu and egg.

A salt-based ramen known for its clear, light, and yellowish broth. It has a clean and refreshing taste that highlights the original flavor of the chicken or pork stock. Lighter than miso or tonkotsu styles.

Spicy miso ramen. A savory miso-based broth enhanced with chili oil or spices for a kick of heat. Rich, warming, and flavorful.

Roasted miso ramen. The miso paste is roasted or toasted before being added to the broth, creating a smokier, nuttier, and more complex savory flavor compared to standard miso ramen.

Spicy fermented cabbage kimchi. Crunchy, sour, and spicy. Served as a side dish to cut through the richness of the ramen.

A rice bowl topped with pieces of braised pork (char siu). The pork is savory and tender, often drizzled with a sweet and salty sauce over steamed white rice.

Extra serving of ramen noodles to be added to your remaining soup.

Steamed white rice. Can be eaten alongside the ramen or added to the leftover soup.

Boiled bean sprouts. Adds a crunchy texture and fresh vegetable flavor to the ramen.

Dried seaweed sheets. Crisp and briny, they soak up the broth and add oceanic flavor.

Soft-boiled egg with a semi-liquid yolk, often marinated in soy sauce. Creamy and savory.

Additional slices of braised pork belly (char siu). Tender, savory, and rich in fat.

Classic cola carbonated soft drink. Sweet and refreshing.

Calpis. A Japanese non-carbonated soft drink made from lactic acid fermentation. It has a light, milky, and yogurt-like flavor with a sweet and tangy profile.

Japanese beer, typically a lager. Crisp, clean, and refreshing with a mild bitterness. Pairs well with rich ramen.