Bowls come in three sizes: a small 15 ounces, a manageable 20 ounces and the massive 40 ounces. (Lawrence K. Ho / Los Angeles Times)
Chef Mark Mizobe prepares some noodles at Ramen California. The restaurant prides itself on using seasonal farmers market produce. (Lawrence K. Ho / Los Angeles Times)
The broth is a focused chicken stock that provides a simple base. The noodles are made with semolina and cooked to al dente texture. (Lawrence K. Ho / Los Angeles Times)
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California Ramen’s noodle soup is produce-packed. (Lawrence K. Ho / Los Angeles Times)
