Ramen, Really?
The word 'ramen' always brings me back to those 'poor college kid' years where all you had to look forward to for your dining experience was a package of ramen and an ice cold PBR. My first introduction to ramen was my freshman year at UM. My roommate and I shared a hot plate where we would boil water and sit down for a filling meal of 25 cent ramen noodles. The only distinguishing factor between our noodles was not even the flavor (all flavors tasted the same), but the color on the foil broth packet. Sure I got excited to try all different flavors of ramen and of course my tab on my dining experience was 25 cents, occasionally a few cents more if you included the PBR.
Alas, those memories are tucked away and luckily for me as I secured 3 jobs in college I was able to also secure more nutritious, less sodium laden meals. Goodbye I said to my college friend ramen.
Reminiscing about the past is fun, especially those 'poor college kid' years, but I certainly am grateful to have expansive culinary options out there which brings me back to ramen, only this time ramen delights my taste buds. 4649 Japanese restaurant in the Seattle neighborhood of Wallingford makes ramen like I never thought ramen was supposed to taste. Here they make their ramen with chashu (roasted pork), bean sprouts, bamboo shoots, scallions and house made broth, which is made from veggies and free range chicken from the draper valley in WA. Today I chose to try the Spicy Miso Ramen with Rob's handmade & local noodle. After the first spoonful the memories of college days ramen went out the window. 'Is this really ramen?' I asked myself. The chef smiled as if he knew precisely what I was thinking. The broth had substance, it was warm (a tad spicy) and tasted as though it had a bit of peanut sauce. It was delicious! The chashu was the most tender and thinly sliced pork that melted in my mouth (not kidding). I have never been so satisfied by a bowl of soup, let alone ramen in my life and I will be going back for lunch tomorrow. Welcome back, ramen!
Alas, those memories are tucked away and luckily for me as I secured 3 jobs in college I was able to also secure more nutritious, less sodium laden meals. Goodbye I said to my college friend ramen.
Reminiscing about the past is fun, especially those 'poor college kid' years, but I certainly am grateful to have expansive culinary options out there which brings me back to ramen, only this time ramen delights my taste buds. 4649 Japanese restaurant in the Seattle neighborhood of Wallingford makes ramen like I never thought ramen was supposed to taste. Here they make their ramen with chashu (roasted pork), bean sprouts, bamboo shoots, scallions and house made broth, which is made from veggies and free range chicken from the draper valley in WA. Today I chose to try the Spicy Miso Ramen with Rob's handmade & local noodle. After the first spoonful the memories of college days ramen went out the window. 'Is this really ramen?' I asked myself. The chef smiled as if he knew precisely what I was thinking. The broth had substance, it was warm (a tad spicy) and tasted as though it had a bit of peanut sauce. It was delicious! The chashu was the most tender and thinly sliced pork that melted in my mouth (not kidding). I have never been so satisfied by a bowl of soup, let alone ramen in my life and I will be going back for lunch tomorrow. Welcome back, ramen!
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