Taking on the trial to using zero animal products in a bowl of ramen is an honorable mission, and Soranoiro NIPPON at the Tokyo Underground Street is one of such restaurants.
These are delicacies that are way beyond what I can afford, and even if I can, I would rather go for my favourite bowl of ramen instead for much cheaper. So when a friend told me about the Michelin 1 star ramen restaurants in Japan, specifically in Tokyo, I thought that I have no excuses not to try it the next time I was in the area. Nakiryu ramen, famous for the tantanmen was my next destination.
However, most of these condiments are actually things you are likely to have sitting around at home too, which means you too can use them to up your noodles game when you are eating at home. Here are 10 great ideas to make your domestic ramen experiences even better:
Perhaps most known as of late for its destruction and city’s resilience following the 2011 disaster, the small city of Kesennuma is actually home to many mom-and-pop style noodle houses that have been around for decades! With so many to choose from, ordering chashuu (pork belly) ramen has been my go-to dish but I’m always excited to try something new or a shopkeeper’s personal favorite.
In general too, Japanese drink a lot of soup but specially in winter they emphasize having ramen more often to beat the winter chills. Ramen comes with several choices: miso, salt, soy sauce, and pork bone. Well, my favorite one is miso and the place I recommend the most is from Sanpoutei.
I have introduced Taiwan ramen and tsukemen, which were invented in the 60s and 70s, as well as the more recent boom of the Toripaitan (chicken soup). Today, let’s take a look at another ramen that has been enjoying its raise in popularity recently: the Yokohama Iekei ramen