The ramen at Touhenboku is a little bit different than the norm. Most of the ramen shops in Toronto serve tonkotsu-style ramen, in which pork bones are boiled for hours and hours until you wind up with a very rich, porky broth.
Touhenboku, on the other hand, subs out the pork for chicken, and yet still manages to retain that intense richness that you associate with tonkotsu.
If your average bowl of chicken soup is the soup equivalent of white meat (lighter, with a more restrained flavour) then what they’re serving at Touhenboku is more like dark meat, with a really intense flavour and a fattier texture.
In fact, the soup might be a bit too fatty, with a heavy oiliness that’s borderline too much. I’m certainly not going to complain about a very rich bowl of ramen, but this one was slightly too greasy.
I ordered the sea salt ramen (a.k.a. shio ramen) from the “Tomo’s favourite” section of the menu. It’s a pretty standard bowl, with the usual assortment of veggies, an egg, and chasu.
It’s (mostly) quite good. The noodles were a bit too thin (thick is also an option, however — I think that’s the one to go with), and the flavour was slightly one-note in its rich chickeniness (chickeniness… that’s a word, right?), but it was a satisfying bowl of soup.
Most notably, the very intense chicken flavour is pretty remarkable, and the thinly sliced chasu was ultra-tender and perfectly seasoned, with a great porky flavour. The egg was also perfectly cooked, with a great gooey yolk, so there’s definitely more good here than bad.