Ramen Nirvana?

Question

So I finally got to try that legendary Shisomen broth everyone raves about. Holy moly, it was good. Seriously, the best ramen I've ever had. But... I couldn't help but wonder, do they have a secret ingredient? Something that makes their broth so unbelievably rich and flavorful? I'm already planning my next trip back, but I really need to know their secret. It was THAT good.

melitta · Answer

i think it's less about one secret ingredient and more about the fat emulsion process they do. talked to a cook at a bar near rosenthaler platz who used to work there, said they blend the broth with a specific ratio of back fat right before serving. gives it that creamy mouthfeel without being heavy. if you're craving something similar on a budget, the kotteri miso at yamato on kantstraße has a comparable richness and it's like 4 euro cheaper

jacqueline · Answer

honestly i think it's the tare they use, not just the broth. most places do a soy or miso base but nirvana's got this super funky fermented bean paste that adds layers you don't get anywhere else. if you're obsessed, hit up the kitchen supply shop on torstraße, they sell the same brand of shio koji that a few ramen spots use. cheaper than another bowl but less fun.

sissy · Answer

not a secret ingredient thing, more of a technique thing i think. the owner trained under a guy in sapporo who does this triple-straining process through different mesh sizes. that's what gives it that velvet texture without being greasy. if you're hunting for more, go to hako on weserstraße, they do a chicken-paitan that's equally obsessive about the broth clarity

katherina · Answer

i've heard rumors it's a 48-hour cook with a specific type of wild boar bone from a farm outside brandenburg. not sure if true but the depth of flavor would make sense. also, if you're planning another trip, try their tsukemen on a wednesday, it's a different beast entirely but just as good.

jeannine · Answer

theres a guy who runs a small food blog just for berlin ramen spots, he did a whole breakdown on nirvana a few months back. apparently they import their soy sauce base from a specific small batch producer in fukuoka, not the usual stuff youd find at asia markt. that plus the overnight fat infusion the other person mentioned is prob the real combo. if you wanna geek out more, theres a ramen popup at markthalle neun every second saturday that does a similar style but with a pork bone base, worth checking out

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