Ramen Ramen Ramen

If you remember why this blog was originally started, you will know that ramen is a dish that is close to our hearts.  It was the scrumptious meal (well, technically saimin I supposed) we shared on our honeymoon multiple times.  We still talk about it and try to relive it by eating ramen in every city that offers a decent bowl.  

During our January trip to NYC, we had ramen at Momofuku.  It really wasn't all it was hyped up to be.  Don't get me wrong, the food there was pretty tasty (esp the porkbelly buns!), but the ramen itself didn't wow me so much.  I think I remember the noodles being too chewy.  I had Santa Ramen in San Mateo, CA last May.  Now that was a memorable experience.  The only downfall to that was the delicious slow roasted pork you order on the side came in the bowl and really just made the soup oilier and saltier as you ate.  I felt a lot of pressure to eat fast.  Then last July after our road trip from LA to San Francisco, I was eager to introduce Santa Ramen to Edwin.  Unfortunately they were closed on the only day we were there.  Boo!  But alas we found another ramen shop at the suggestion of a good friend.  We already had plans to meet friends for lunch at the Ferry Building, but that did not stop us.  Oh no.  After lunch, we quickly walked several blocks to Katana-Ya where Edwin satsfied his ramen craving at last.  For some reason I got a picture of him happily awaiting his ramen, but I forgot to take one when it actually came.  I guess he slurped it down too fast.

  





 This was the ramen at Momofuku.  Excuse the silly face.

Santa Ramen!

 

  



 
Katana-Ya










Not sure how this post turned into our ramen experiences.  I really did make ramen and want to share pictures.  So the ramen I tried this time was Miso Ramen from the Steamy Kitchen cookbook.  I love the flavor of miso so was eager to try putting that in the soup base.  I topped it with bamboo shoots, corn, napa cabbage, shiitake mushrooms, chicken and hard-boiled eggs.  Basically everything that was in our fridge.  Obviously not as good as the restaurants, but it's a work in progress.  We've entertained thoughts of opening some sort of Food Truck (it's the new craze everywhere!) and have considered selling ramen.  Well either that or hot dogs :)  If you have any suggestions, throw them my way!

 
I love thick noodles, so I used udon in mine.

Edwin opted for the thinner wonton noodles.  He is Cantonese.