Tokushima Ramen — Rich Pork Bone Broth with Raw Egg

Tokushima ramen (徳島ラーメン) is distinct from other regional ramen styles, featuring a dark brown pork bone broth (豚骨醤油, tonkotsu shoyu) simmered for hours until thick and intensely savory, topped with tender braised pork belly, raw egg cracked over the hot broth, and moyashi (bean sprouts). The egg yolk breaks and mixes into the soup, creating a creamy, rich texture. The ramen is served with a side of white rice, meant to be eaten simultaneously — a carb-on-carb pairing locals insist is essential.

Three regional styles exist: brown broth (most common), yellow broth (lighter soy), and white broth (pure tonkotsu). The brown style dominates Tokushima City.