'Ramen' on Serious Eats

The Food Lab Turbo: Make This Smoky Eggplant Topping to Upgrade Your Ramen

I spend an awful lot of time experimenting with ramen toppings. And of all the toppings I've created, this smoky eggplant is the one. Whether you're making ramen from scratch, or just want to improve a store-bought kit, look no further than this chunky puree of eggplant meat infused with the Japanese flavors of bonito flakes, mirin, and soy sauce. More

10 Sensational Stops for Japanese Food in Shinjuku, Tokyo

If you're visiting Tokyo for business or pleasure, there's a good chance you'll be staying in the Shinjuku area. Arrive at night, and you'll feel like an alien (or perhaps a replicant?) amidst all the neon in the Blade Runner-like atmosphere. And while amazing Japanese food surrounds you, that alien feeling may challenge you in navigating the streets (addresses are difficult in Japan), not to mention the menus, and perhaps even the basic how-tos of ordering and etiquette. Read on for a list of essential Japanese dishes to eat in Tokyo and our favorite spots to enjoy them, all right in the Shinjuku area. More

How Ivan Orkin is Changing New York's Ramen Cuisine

With the opening of his flagship restaurant on the Lower East Side, Ivan Orkin brings a wacky touch to New York's somewhat staid ramen scene. Beyond the lighter, less fatty ramen broths (a refreshing change-up from the New York standard), he now has menu items like fried tofu with Coney Island chili sauce and roast pork onigiri topped with tomato. Orkin's new restaurant shows the potential for ramen to join the broader category of American cuisine. More

The Fresh Ramen Kits From Sun Noodle Will Knock Your Socks Off

Here's something you may not know: Sun Noodle, the noodle supplier for some of the finest ramen shops on both coasts, produces refrigerated packs of fresh ramen noodles paired with concentrated sauce bases intended to be cooked just like instant ramen. I headed over to Mitsuwa in New Jersey and got my hands on their four flavors—shoyu, tonkotsu, tan tan, and miso—and gave 'em a taste to see how they stack up to local ramen shops and other instant noodle brands. More

Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown

I was excited to see the opening of Strings Ramen in Chinatown just a few doors down from The Phoenix Room. I got even more excited when I saw the menu only has four bowls of ramen on it, because I'd rather see a place with a few items it does well rather than a billion things it does a mediocre job with (I'm looking at you, Cheesecake Factory). More

Lunch in the Loop: Ramen and Skewers at Ajida

While the onslaught of new ramen restaurants seems to have died down a bit lately, Ajida opened up quietly on Wells just over a month ago. I'm used to ramen stands being a little beat up and homey looking, but that's probably just the Asian romantic in me. Mostly because I am, in fact, Asian. More

Ivan Ramen's Slurp Shop: Damn the Authenticity, Full Speed Ahead

Ivan Ramen's Slurp Shop is open, and it's good. Really, really good. The last great ramen rush in New York was all about the pork. It's not until the last year or so that we've been dipping our feet into craziness that is modern ramen. Slurp Shop marks New York's first headlong dive, and it's fitting that a Jewish guy from Long Island is bringing it to us, leaving authenticity far behind in the dust. More

The Food Lab: Turkey Paitan Ramen With Crispy Shredded Turkey and Slow-Cooked Egg

Turkey soup is all well and good for the day after Thanksgiving, and what's more, it's a snap to make. But sometimes I don't feel like making things snappy. Sometimes I feel like investing a bit more time into my scraps. Sometimes I feel like I want my home to smell like simmering turkey broth for an entire day before I get to dig into the fruits of my labor (or really, the fruits of my stove's labor, because it does the lion's share of work in this recipe). Enter Turkey Paitan Ramen. More

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