Enji is a precursor of veggie-potage, or "vegepota" style ramen.
|Vegepota tsukemen (800yen)|
Enji uses a tonkotsu gyokai broth and adds a third vegetable soup, giving the sea-pork broth a rich sweetness. Some shops serve only vegepota, but Enji's might be the first and it's addictive!
The noodles are of medium thickness and made from a combination of flour and wheat germ, which supposedly contains more minerals and vitamin E than ordinary flour noodles.
You can see that the color is duller than normal white noodles, which doesn't look as nice next to the soup, but does the job when dipped into the creamy broth.
I've gone here many times, but the line seems to grow longer with each successive visit. I'm happy to see that. Kichijoji is my favorite area of Tokyo, and I think it's pretty welcoming to ramen fans.
Tokyo, Musashino City, Kichijoji Minami-cho 1-1-1
Closest stn: Kichijoji
Open from 11am-10pm