Cream in the broth. Is that done much in Japan, seeing as how dairy isn’t really that common in the Far East? Anyway there are great ramen places in Ireland, but this wasn’t one of them.

5 comments

1. Thanks for sharing. I’m holding my breath for your post of one of the good places

2. Where is good ramen in Dublin? I’ll be there I. October. thanks

3. The Japanese created cream stew, which requires a lot of milk and cheese, if made from scratch.

   Not sure how common milk is in ramen, but I’ve had lemon ramen a few times.

4. Butter is often used, and I’ve seen soy milk used, so cream itself shouldn’t be considered very wrong. A bit cream or milk is useful for home cooking to make it creamy, if you don’t want to cook bones for hours, or for a vegetarian version with vegetable stock.

5. So there’s this: https://www.reddit.com/r/ramen/comments/brqyrn/hokkaido_milk_ramen_at_tomikichi_tokyo/

   and this: https://www.reddit.com/r/ramen/comments/wlv6ma/best_cup_noodle_i_have_ever_had/

   Milk is a specialty in Hokkaido. But I think this might be a lazy attempt at mimicking a creaminess found in a tonkotsu broth.