Tokyo Modern Ramen fr Tim Anderson FOOD BUSKER, John Quilter

This is a Tokyo Modern Ramen fr chef Tim Anderson. Here are the details for the ramen. He calls it Tokyo Modern Ramen because its a kind of hybrid of various Tokyo styles. The broth itself is a shōyu tori paitan. Shōyu is soy sauce, tori is chicken, and paitan is white, cloudy broth. So its a cloudy chicken broth with soy sauce. The broth is made from chicken backs, chicken feet, chicken skin, onions, ginger, garlic, bay leaves and white pepper. It is boiled for about six hours. The tare (seasoning) i