Minamo Ramen: A Michelin Bib Gourmand Chef brings Tokyo’s Chicken Ramen Revolution to KL

Imagine this: you’re slurping up a steaming bowl of ramen, but instead of the usual porky richness of tonkotsu, you’re met with a surprisingly light yet flavourful chicken broth. Intrigued? I certainly was when I had the chance to try chicken ramen for the first time at Minamo Ramen in Desa Sri Hartamas.

Ramen shops in Japan are known for their creativity. Lately though, chicken broth has been stealing the spotlight as one of the hottest trends in the ramen world. While pork broth reigns supreme in Malaysia, chicken ramen has yet to take off in a big way, until now. Enter chef Chihiro Miyazaki, who’s bringing a slice of Tokyo’s ramen revolution to KL with Minamo Ramen.

Specialising in chicken broth ramen, this fairly new spot opened its doors in September 2024, offering a fresh take on an old classic.

Image Credit: Chef Miyazaki

Chef Miyazaki, the mastermind behind Soranoiro in Tokyo, is known for pushing the boundaries. Putting forth unconventional offerings like vegan ramen and even chocolate ramen. Naturally, Soranoiro earned a prestigious Bib Gourmand from the Michelin Guide for three years straight (2015-2017). Now, the chef has teamed up with Kota Furuya, a well-known name in KL’s Japanese dining scene, to introduce Minamo.

Join me as I try chicken-based ramen for the first time, eager to discover what makes Minamo’s chicken broth so special and whether this ramen trend taking Tokyo by storm is truly worth the hype.

Perfecting Minamo’s chicken broth

When Kota Furuya and Chihiro Miyazaki set out to open Minamo, their goal was clear: create a truly unique ramen experience in KL. To do so, they embarked on a ramen-filled adventure across the Klang Valley, sampling bowls from a variety of ramen shops to better understand Malaysia’s local ramen preferences. The pair were so immersed in their research that they would often devour up to 10 bowls of ramen in a single day.

As a true ramen aficionado, Miyazaki estimates he’s sampled over 6,000 bowls of ramen since the age of 15. Thus, bringing a wealth of experience to the broth perfecting process, which utilises local poultry that Miyazaki finds to be of excellent quality.

To serve it all up, the ramen bowls themselves are made of Arita ware—traditional Japanese pottery with a 400-year history. It’s known for its ability to keep soups warm. Every detail, from the broth to the bowls, is designed to elevate the experience and bring the true essence of chicken ramen to life.

At Minamo, they serve ramen without toppings, but provide three toppings on the side with instructions on when and how to add them. This approach allows you to first enjoy the pure, unaltered flavour of the broth. Once you experience that, you can add the toppings to create four unique flavor variations.

MFT’s top picks

Tsukemen (RM33)
The Tsukemen at Minamo is a very recent addition to the menu and quickly became a standout for me. The broth was rich and savoury, thick but not overly heavy, and delicately seasoned in a way that truly impressed me. While it had an ideal consistency, you can detect a slight oily finish which I assume comes from the chicken fat. If you’re sensitive to oily textures, this may not be the dish for you.

The thin noodles are perfect for dipping, soaking up the delicious broth with every slurp. A squeeze of lemon, suggested for the second half, added a refreshing zest that balanced the richness and took the dish to another level. It’s a great choice for tsukemen lovers, especially those seeking a lighter, more refreshing version. Personally, I would have loved a side of crispy karaage chicken to complete the meal instead of the sliced chicken it comes with. That would have made the meal near perfect.

Kinoko (RM36)
For those who love rich, earthy flavours, the Kinoko ramen is a treat. This mushroom-based broth, infused with truffle oil, is both indulgent and comforting. One sip instantly transported me back to my childhood, reminiscent of Campbell’s mushroom soup—though much more elevated. The truffle flavor is subtle, allowing the natural earthiness of the mushrooms to take center stage. It’s rich, creamy, and packed with umami, making it perfect for those who crave a decadent, pasta-like ramen experience. While I personally preferred the tsukemen, this was my colleague’s favorite. If you’re looking for something different, then this is a great choice.

MFT’s review

Each of these two ramens comes with a helpful sheet of paper, guiding you on how to best enjoy the dish and incorporate the toppings.

Shoyu (RM30):
The Shoyu ramen is a classic, offering a lighter, more straightforward flavour profile. The chef simmers the broth for 5 hours and 10 minutes. Stirring it regularly every 10 minutes to draw out the flavours from the nine different ingredients. I found the Shoyu saltier than the other broths, but appreciated its comforting, simple chicken soup taste. This makes it an excellent choice for those seeking a milder ramen experience. However, after trying the more complex tsukemen, I found this ramen a bit too basic. Despite its lighter flavour, the broth felt thicker than the tsukemen’s, and while the thin, well-cooked noodles paired nicely with it, the saltiness and simplicity didn’t quite resonate with me.

Shiro (RM30)
The Shiro ramen is the lightest in flavour, with a rich, collagen-packed chicken essence. Simmered for 5 hours and 20 minutes, the broth is thick and full-bodied, which can feel a bit overwhelming if you’re not in the mood for something so rich. The noodles are thicker and pair well with the broth. However, I wasn’t fond of the chicken slices as they were slightly rubbery with a distinct meat taste that didn’t add much to the dish. The seaweed topping, however, provided a nice boost of flavour and depth, which I appreciated.

The Coriander Salad (RM13) was a great choice and the perfect side to complement the Shoyu and Shiro ramen. It provided a refreshing contrast to the richness of the broths, with flavours reminiscent of a kerabu salad. Fresh and tangy, it offered a welcome break from the heaviness, cutting through the richness beautifully. This side dish truly enhanced my enjoyment of both ramens.

A chicken ramen revelation

Overall, it’s clear that Furuya and Miyazaki’s dedication to perfecting their craft has paid off in spades, resulting in a rich and unexpected chicken broth base that I never saw coming.

As a chicken-ramen-broth virgin, I was taken aback by how flavourful and savoury the broths were—a pleasant surprise I wasn’t quite ready for, but enjoyed regardless. While I still find myself leaning towards the deep umami of pork-based broths, this chicken ramen was a refreshing and welcome twist.

With the name Minamo meaning ‘everybody,’ it’s great to see that even those who don’t eat pork can now indulge in a delicious, hearty bowl of ramen right here in KL. Who knew chicken could be this good? (I certainly had my doubts).