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An all-ramen restaurant with no plastic packets? Yup, Samurai Noodle does it all in-house, serving huge, redolent bowls of broth that took much longer than 90 seconds to concoct (but still make for cheap eats). The house specialty, tonkotsu ramen, rivals a bowl of gravy in its richness. Though the recipe is subject to a nondisclosure agreement with a Japanese ramen company, Samurai's chef simmers pork bones for hours, creating an oinky liquor with the color and creaminess of a good cafe au lait. There are other ramens at Samurai, including versions with chicken, soy, seasonal yuzu, and cold-fish broths, but none come so bundled with memories of Christmas dinner.
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