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Spicy ramen is best.The secret is a chile oil filled w. garlic, onion, dried shrimp & scallops. It's ladled on top of paitan broth, firm noodles, 2 hunks of fatty pork, scallion, bean sprouts & nori.
The Torigara Shoyu Ramen is phenomenal. Chicken stock & rendered chicken fat top a special shoyu tare sauce, followed by melt-in-your-mouth pork chasu, menma, nori, spinach, & naruto fish cake.
The Minca Sio, flavored with salt and roast garlic, topped with sliced stewed pork and wild vegetables, is the way to go. For this dish, go for the thin noodles; they really soak up the savory stock.
The veggie ramen houses springy noodles & flavorful miso with briny seaweed, sweet acorn squash, cabbage, bamboo shoots, green onion, & egg. It's just as satiating as one of the meatier counterparts.
The Akamaru Modern is the most popular. Silky broth and aromatic garlic oil coats the super-thin, elastic noodles. Tender pork chasu, cabbage, sesame kikurage mushrooms, & scallions are placed atop.
Beef bones simmer for hours creating a rich & slightly gelatinous stock. It's offered with soy, spicy chile,& miso. Beef, bean sprouts, corn, arugula, bamboo, green onion,& garlic chips add freshness.
The Momofuku Ramen is the star here. Luscious dark broth, succulent pork, crisp seaweed, squishy egg: There's a reason this dish inspired an international trend.
At Ivan Ramen, Orkin's hottest selection is the spicy red chile ramen. The crimson-hued broth is flavored with dashi and chicken broth, then filled with minced pork, rye noodles, and a smashed egg.
Tabata's namesake dish intertwines Burmese and Japanese cuisines. The broth is a combination of soybean and coconut, which is then topped with spicy chicken, red onions, flavored egg, and cilantro.
The Ankimo Miso Ramen features noodles which swim in a creamy monkfish liver broth with torched squid and bitter dandelion greens. Kind of weird, but it tastes like you're eating the ocean.
In the bun nuoc leo, a canopy of basil hides shrimp and crispy chunks of roast pork, which bathe in an unctuous broth flavored with whole fermented fish that disintegrate during the cooking process.
Okra stews with tomatoes to form a viscous, herbal soup, while peanut butter, ginger, garlic, & chiles form an aromatic peanut butter soup. Eat them both with fufu, the bulbous mounds of cassava.
Num tok, is an opaque noodle soup seasoned with fresh animal blood. Choose pork or beef broths with springy noodles and tender meatballs, the whole murky bowl a tempest of iron-rich, earthy flavors.
Try the kale matzoh ball soup with a tableside presentation of verdant vegetable stock. Miniature kale balls surround a poached egg, which adds a splash of striking yellow when punctured.
The smoked whitefish chowder caters to modern palates with the addition of espelette pepper. Its mellow smokiness softens in the cream base with flaky shreds of whitefish, root vegetables, & dill.
Their massive bowl of parihuela, is a tangy seafood stew buzzing with garlic, shellfish stock, red and yellow aji chile peppers.The bowl's jammed with enough marine life to stock an aquarium as well.
We find the borscht here so delightful. Hot, it comes red (beets) or white (potatoes, bacon).The crimson elixir displays a muted sweetness, brimming with endearingly mushy boiled vegetables.