Negi Ramen @ Tsujita LA Artisan Noodle

This shops signature is the tsukemen. Pronounced “Ski – Men” and it’s dipping noodles, rather than noodles served in the broth.  You can check out a previous post on it here. On this visit however, I wanted to try something different. I went with their negi ramen. It’s their traditional tonkotsu style pork broth with loads of green onions on top.  

We got there 15 minutes before they opened and there was already a pretty extensive wait. That’s a good sign.

From outside, line of folks not pictured
Hard work in the kitchen. Stirring the pork bone broth with a shovel.

The negi tonkotsu ramen as served.

Negi Tonkostsu Ramen with Ajitama

The broth was really light.  It’s so light in fact, that you will probably want to order extra noodles when you finish what they provide. This is commonly referred to as “kae-dama”. Many shops will let you order another round of noodles that you can add to your broth if you are still hungry. It also comes with an usually large amount of green onions. This is where the name “negi” comes from. Negi is Japanese for green onion.

Broth, is pretty light.

They let you select the hardness of your noodles. Hard, medium, or soft cooked.  The noodles are thin and round. I prefer these types of noodles hard cooked.  

Round, thin, and hard noodles are signature for this style of ramen.

The chashu is super soft. Almost melts in your mouth.

Delicious. But I should have ordered extra.
Crushed another bowl…