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.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
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...full story