His version is a clear chicken and pork-based broth, although other ramen chefs have used different proteins like duck to create their shio broths.

Garten also builds flavor from the ground up. She roasts bone-in, skin-on chicken breasts in the oven, then removes the meat from the bone, and uses that flavorful, juicy chicken in the soup.

Strange Bird offers other menu items, but they are "in the spirit of ramen." The chicken wings, for example, are braised in the ramen broth. The sauces use a similar flavoring to his soups.

And yes, you may have encountered chintan broth before. It’s sometimes just called “clear chicken broth.” It’s also used to make shoyu ramen (the chintan broth is flavored with a soya tare).