I found a ramen shop in Fukuoka that still serves a kind of proto ramen dish, clearly showing both the roots in Chinese noodle soups and the transition into what we know as Japanese ramen today. Akin to a Chinese egg drop soup with a tonkotsu chintan base (clear pork broth), combined with ramen noodles.
Not only historically interested, but also damn satisfying to slurp. If you want to check this bowl yourself, give Hakata Kawabata Dosanko in Fukuoka a try.
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