Ramen broth building
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Origin
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Description
Ramen broth is built through one of two fundamentally different approaches: chintan (clear broth achieved through gentle simmering) or paitan (opaque, creamy broth achieved through aggressive boiling that emulsifies fat and collagen into the liquid). Tonkotsu (pork bone) ramen uses the paitan method — bones are boiled hard for 12-18 hours until the collagen and fat create a thick, white, creamy broth. Shoyu (soy) and shio (salt) ramen typically use chintan — a clear, clean broth. The tare (seasoning concentrate) and aroma oil are added to the bowl before the broth — each bowl is assembled, not ladled from a single pot.
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The Thread
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Flavour Context
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Pillars V — VII
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