Indulge in Asian Comfort Food Classics to Warm Your Soul
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Ramen from the heart
Our kitchen is alive with the sizzling of ingredients and the steam rising from the pot on the stove. The air is thick with the aroma of savory broth and spices, teasing your senses with anticipation.
First, we carefully chop every ingredient and mix them with the rich, velvety broth, made with a colorful array of ingredients like deep red miso paste, golden turmeric, and earthy soy sauce. The broth simmers on the stove, creating a kaleidoscope of flavors that will soon infuse every bite of the ramen.
As we prepare the noodles, they transform from a dull white to a vibrant yellow, the color of sunshine. The noodles are added to the broth, allowing them to soak up all the flavors and hues of the broth, turning them into a rainbow of deliciousness.
Finally, we assemble the ramen, layering the colorful vegetables on top of the golden noodles, and ladling the hot, steaming broth over everything. The colors meld together in a dazzling display, and the aromas mingle to create a symphony of flavor that dances on your tongue.
As you take your first bite of the ramen, you are transported to a world of taste and texture, where every color and flavor is a celebration of the senses. It's a feast for the eyes and the palate, and you savor every bite, knowing that each one is a burst of joy and color.
How to make ramen
Starting with the noodles
Starting with the noodles
Starting with the noodles
Ramen noodles are composed of wheat flour, water, salt, and a distinctive ingredient that provides them with their exceptional flavor - kansui. Kansui, which is a type of alkaline water containing potassium carbonate and sodium carbonate, imparts the noodles with their characteristic golden-yellow hue, delectable taste, and springy texture.
Adding ingredients
Starting with the noodles
Starting with the noodles
Ramen toppings cinclude Menma (fermented bamboo shoots), Green onions or Negi (scallions or leeks), Pickled ginger, Chashu (barbequed or braised pork belly), Nori (dried seaweed), Kamaboko/Naruto (fish paste cakes), Boiled eggs (marinated in mirin and soy sauce), Corn, Umeboshi (pickled plum), Wakame (seaweed), Kikurage (wood mushroom), Kakumi (braised pork cubes), Sesame seeds, Soy sauce, Butter, and Kennet Square mushrooms.
Ending with the broth
Starting with the noodles
Ending with the broth
Tonkotsu broth is a rich, creamy soup made by boiling pork bones for hours, resulting in a mouthwatering umami flavor and an almost milky white, cloudy appearance. Shoyu broth is a traditional, savory soup made by simmering chicken or pork bones with soy sauce, boasting a clear, light brown color and a slightly sweet flavor. Miso broth is a hearty soup made with fermented soybean paste, giving it a complex salty-sweet taste and an opaque appearance, perfect for cold weather.