With all the new ramen shops opening in the Bay Area, Chinese/Taiwanese owned like Oyagi and Ramen Rama, I decided to revisit one of the old ramen stalwarts: Dohenkotsu.
I ordered a large Niku-iri ramen with extra moyashi (bean sprouts) and a raw egg.
The last few times I went to Dohenkotsu, the broth had chili oil in it and a bit watery (if you compared the body of the broth with the broth at say Santa). Today the broth had no traces of chili oil, and it didn't seem as "watery" as before.
Portionwise, it seems that they threw in more meat (bacon cut), and moyashi than they did in the past.
The noodles are closer to the wonton noodles (chukamen) than the ribbed ramen noodles of other joints.
Price was $8.75 for the large nikuiri ramen, with 75cent adders each for the moyashi and egg.
It's hard to rank this bowl of ramen simply b/c the broth they serve is unlike most other broths served by other ramen shops. I'd probably put Dohenkotsu in the upper middle of the pack.
(Image below is from their site and not representative of my bowl of ramen)