Santouka Ramen - Chicago, IL

To make our signature tonkotsu broth, we simmer pork bones for about 20 hours until it is pearly white. Finally, after such a long, low-temperature cook, we add vegetables, dried fish, kelp, and other savory ingredients. The taste is exceptional, in part because it is never boiled. Touched with lighter-than-average seasoning, we pride ourselves in a bowl that can be drunk down to the last drop.