Broth and Beyond in Santee serves Vietnamese pho, Japanese ramen, and Korean bibimbap from a kitchen on Mission Gorge Road that slow-cooks every broth base for 10 to 12 hours. The tonkotsu, miso, and shoyu ramen variations extract nutrients from pork and chicken bones into a collagen-rich base without MSG, a broth-first philosophy that fills the ramen gap for guests at Best Western Santee Lodge on Woodside Avenue. Bun Bo Hue adds a spicy Central Vietnamese option with pork and beef in a lemongrass-chili broth, while the bibimbap program layers carrot, cucumber, fried egg, and gochujang sauce over steamed rice. The kitchen accommodates vegan and vegetarian modifications across the full menu, substituting tofu and seasonal vegetables into any broth bowl — a dietary flexibility uncommon among the craft beer-and-pub food builds at Full Circle Saloon on Magnolia Avenue. The Garlic Filet Mignon Ramen tops a 10-hour tonkotsu base with seared beef tenderloin, soft-boiled egg, bamboo shoots, and fried garlic chips.