If you check out the blogs of my noodle buddies Keizo at Go Ramen and Brian at Ramen Adventures, you'll notice that those guys post nearly every day. It's an impressive feat. Back in my own halcyon days, those crazy times when I still had an internet connection at home and didn't have to schlep to the library to put every new bowl online, I too, once maintained such a pace. But as the stacks of books and papers on prewar Japanese Marxist literary theory on my floor get bigger, so too does the bowl backlog grow.
At this point, I want to dedicate each new post to new and exciting ramen updates from all the latest shop visits, but at the same time, I want to try and stay true to my original intention from before the blog got fake famous - namely to post every bowl of ramen I eat. To that effect, I thought I'd take the time for a brief interlude to go through a bunch of recent revists. When friends come through town, we often find ourselves back at old favorites, so rather than re-review each shop and bowl one by one (I ain't Frank frickin' Bruni here), I thought I'd just post up a grip of photos with links back to the original reviews. Hope you get hungry!
Menya SOU in Takadanobaba
RYOMA in Araiyakushi-mae
BASSANOVA in Daitabashi
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After seeing pictures from your post and Brian's, my mom would like to eat ramen. I took her to Ippudo, Kambin, and Setagaya in the past. She enjoyed the noodle, but soup was too heavy for her.
Is there a such ramen that the soup stock is made of either vegetable or sea-food? Or, something not heavy. What is it called?
Do you know a ramen shop in NYC that sell such ramen?
Thanks and I appreciate your help.
Edward from NYC
Sorry for the delay in getting back to you, I've been away from regular internet access for a while.
In general, most ramen will have a soup stock made up of pork, vegetables, chicken, seafood, and seaweed. Sometimes it's only pork, sometimes pork and seafood, sometimes mostly chicken, or whathaveyou, but essentially every bowl will be based on either chicken or pork, though mostly chicken stock will be lighter.
In NY hmm..., Ippudo is probably the heaviest as you mentioned, but it would be hard to get too much lighter than Setagaya with the options available. If there's a shio (salt) broth option available, that will generally be the lightest, clearest, thinnest primarily chicken soup, despite the name. At the moment, there aren't any other ramen shops in the city that are branches of Japanese shops that I know of, but when I lived in the city I often frequented both Rairaiken and Minca, both in the east village. In fact, it's possible that although these shops aren't as "authentic" as Ippudo or Setagaya, they are more tailored to American tastes and still pretty tasty, so might be worth a try.
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