Ramen For Weekday Lunch

Cold days at Supernormal during winter called for big bowls of ramen.

Our bone broth is crafted through an elaborate, two-day process. Overnight our chefs slowly simmer a rich double chicken stock, infusing it with dried shiitake, kombu and white miso to create layers of flavour. To serve - steaming hot broth is poured over tender noodles, and topped with grilled chicken, prawn & chicken dumplings, and a soy-marinated egg. 

It was ramen for weekday lunch this winter, and we hope to see it return when the cold does.