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Would you believe that Japan’s most beloved combination of broth and starch is available right here in the desert? We didn’t either. Luckily, Michele Laudig knows better. She has revealed the Valley’s best ramen in her latest column.
Food Critic Michele Laudig on Republic Ramen:
I sampled four of the different broths here: shoyu (soy sauce), tonkotsu (pork bone), miso, and the spicy house specialty, Republic. The latter two appealed to me the most, with more robust flavor. They didn’t skimp on miso paste in the miso broth, while the Republic ramen had a nice red chile kick. Shoyu was straightforward and balanced, but the tonkotsu, although tasty, was thinner than it should have been. Slices of juicy charsiu pork made up for that, somewhat
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