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Double Soup Ramen

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cahersh Sep 8, 2011 09:32 AM

Where can I get double soup ramen in San Francisco?

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  1. K K RE: cahersh Sep 8, 2011 03:22 PM

    What's double soup? Hybrid broth?

    11 Replies
    1. re: K K
      wolfe RE: K K Sep 8, 2011 04:48 PM

      I noticed one Chinese restaurant had a double boiled soup, R & G l
      Lounge
      Double Boiled Soup Of The Day please ask your server about daily ingredients.

      1. re: K K
        drewskiSF RE: K K Sep 8, 2011 04:55 PM

        that's what i was thinking. like Santouka's shio-tonkotsu

        -----
        Santouka
        675 Saratoga Ave, San Jose, CA 95129

        1. re: K K
          c
          cahersh RE: K K Sep 8, 2011 07:13 PM

          Apparently, double soup ramen is made of two broths. For example, fish broth on the bottom and chicken broth above it.

          1. re: cahersh
            j
            jman1 RE: cahersh Sep 9, 2011 12:56 PM

            Prompted me to read this amusing review: http://www.rameniac.com/reviews/comme...

            BTW, I doubt that there is any way for two broths to remain separated if that's what you imply.

          2. re: K K
            a
            abstractpoet RE: K K Sep 9, 2011 01:22 PM

            "Double soup" ramen was discussed extensively in the premier issue of David Chang's "Lucky Peach" magazine -- you make a meat-based (pork or chicken) broth and a dried-fish based dashi separately, then combine them together to taste. Apparently, this is all the rage in Japan right now.

            I'm not aware of anyone in the Bay Area doing this style, but if there is, I'm sure someone on this board would know about it.

            1. re: abstractpoet
              wolfe RE: abstractpoet Sep 9, 2011 01:29 PM

              I don't know but it sound like drewskiSF may be right on or pretty close.

              http://www.santouka.co.jp/en/concept/...

              To make our mild, pearl-colored Tonkotsu soup, we take the time about 20 hours to simmer the pork bones before adding our vegetables, dried fish, kelp and other special ingredients.

              1. re: wolfe
                a
                abstractpoet RE: wolfe Sep 9, 2011 01:37 PM

                That description makes it sound like dry ingredients are added to the pork broth, as opposed to mixing two completely separate broths together.

                1. re: abstractpoet
                  drewskiSF RE: abstractpoet Sep 9, 2011 01:43 PM

                  They actually don't have a "tonkotsu" ramen on their menu, despite the description in wolfe's link. Just Shio, Shoyu, and Miso

                  i don't know how it's made, but on the menu their signature ramen is listed as "Shio" broth. there's a tonkotsu component to it that you can see (cloudy unlike standard shio broths) and taste so that's why I called it Shio-Tonkotsu.

              2. re: abstractpoet
                drewskiSF RE: abstractpoet Sep 9, 2011 01:29 PM

                Hapa Ramen mixes a bonito dashi and pork based (non-tonkotsu) broth.

                i wasn't a big fan, but from reading reviews it seems like inconsistency is an issue. i've only tried it once.

                -----
                Hapa Ramen
                ferry building, San Francisco, CA

                1. re: abstractpoet
                  K K RE: abstractpoet Sep 9, 2011 02:19 PM

                  In Mountain View:

                  http://www.ramenshalala.com/index.html

                  It is not double soup, but rather they cook everything together (chicken and pork bones tat the same time) to make it a core tonkotsu stock. This is then used to make their shio, shoyu, and miso versions, all of which taste different but they have an identical base otherwise. Orenchi does something very similar in that regard and the newly opened Misoya nearby likely too.

                  One of my all time favorite ramen shops that unfortunately closed, Do Henkotsu (aka Tokushima Ramen) where Kahoo (San Jose) currently resides, I've seen the chefs numerous times pour a soy sauce looking stock over their base stock, very rich and deep flavor that didn't taste anything like a regular shoyu ramen, and all they had was one type of ramen, with basically different toppings to choose from. Such a shame the owners left/moved back to Japan (although the younger chef stayed on at Kahoo for a little while, then he too returned to Japan).

                  1. re: K K
                    Melanie Wong RE: K K Sep 9, 2011 11:45 PM

                    What you're describing sounds more like the addition of tare (sauce flavorant) to a base stock. This is standard practice among traditional style ramen shops. Double soup combining two soup bases seems different to me. Santouka might be the closest.

                    -----
                    Santouka
                    675 Saratoga Ave, San Jose, CA 95129

              3. wolfe RE: cahersh Sep 8, 2011 07:25 PM

                From blog rameniac.com
                ...the vaunted dashi meets tonkotsu recipe at the forefront of the noukou gyokai “double-soup” ramen trend
                I was looking forward to sampling this highly-regarded “double-soup” ramen that crimes have been committed over. The idea behind noukou gyokai is simple: pair a wafu-style shoyu, chicken and dashi broth with a richer tonkotsu pork bone soup for ramen with depth that’s also light enough to please the Tokyo masses.

                1. drewskiSF RE: cahersh Oct 10, 2011 03:53 PM

                  Double Soup is old news. Now it's triple soup time
                  http://www.goramen.com/2011/09/stubbo...

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