As you probably know by now, ramen is more than just curly noodles. It’s also about the delicious broth and the great toppings.
A little makes a large difference and luckily for you we’re here to help you out when navigating our menu full of only the best options. Last week we covered meat toppings but this week we bring you another solid addition to your bowl: fish!
Kamaboko is a japanese fish cake sliced and colored to add aesthetic value to your ramen. A famous Kamaboko variety is narutomaki with its trademark pink swirl. It’s made usually with white fish.
Shrimp Tempura is shrimp dipped in egg batter and fried in crispy panko crumps. It’s a popular topping and works with every ramen broth.