I love ramen. Another freezer staple I like to keep on hand is a package of fresh ramen. I'm a big fan of tonkotsu and miso since I lived in western Japan, and my boyfriend prefers shoyu because he's from Kanto. Next time we head to Super H I'll have to pick up a bag of shoyu-flavored ramen.
There have been so many changes lately in the ramen world, with tsukemen becoming popular, Tokyo ramen shops gaining cult status and novel fusion bowls like green curry and tom yum ramen. Next trip to Japan I really want to visit the Ramen Museum in Yokohama to try some different styles.
Yasai-tappuri miso ramen. Pretty much an "everything but the kitchen sink" bowl. I included sauteed onion, mushroom, carrot, celery, green beans and arugula to a boiled egg and the noodles. The arugula was unexpectedly good. It's nice to find a way to use up all the odds and ends of our vegetables for the week.
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