This bowl of ramen came with wholegrain ramen noodles, thin slices of cha shu that came with bits of fats which made it a lot yummier, and lots of other crunch bits like tomato and radish cubes. I’d like to think that the charcoal flavour added more flavour to the tonkotsu soup. The use of wholegrain noodles is quite smart because that means that the noodles won’t turn soggy despite being in the soup for some time.