Tokushima ramen

Tokushima ramen exploded on Japanese noodle scene in 1999, when it was displayed at an expo in the Shin-Yokohama Ramen Museum. The broth can be brown, yellow, or white, depending on the base ingredients for every broth – various combinations of pork bones, chicken bones, and vegetables are commonly used. However, most commonly, the broth will have a deep brown color, giving the ramen a rich and hearty flavor. Most Tokushima ramen dishes feature a raw egg with spring onions and bean sprouts. It is recommended to serve this style of ramen with rice on the side.