Hubby found these Nona Lim ramen noodles in the refrigerated section at Whole Foods near his work and brought them home for ramen boy to try. The noodles looked like the real deal especially the Hakata style ramen and so I was eager to test it on the noodle master. Also, I am on the Whole30 regimen and can’t eat ramen until March 15th so no noodle slurping allowed for ramen mom. However, it is perfectly timed right before my New York trip to run the United Airlines NYC Half Marathon so that I can carbo load at some great ramen joints while I am there.
In the meantime ramen consumption by proxy and these fresh noodles will give me an opportunity to experiment with some stock. Unfortunately Nona Lim doesn’t provide any broths for sale. A variety of other soups and broths but nothing for ramen. Rather odd but do check out the website for what’s available. Since it was a last minute lunch choice for ramen boy I cheated and used the stock packet from another frozen ramen noodle brand that he likes. I cooked up the noodles for just a minute per instructions, drained and plopped in the tantanmen broth and added a dash of shichimi togarashi (7 ingredient Japanese spice mixture). No toppings as he likes his noodles plain unless there is chashu which I didn’t have on hand. I used the Hakata style noodles which typically is served with a tonkotsu broth so ramen boy did mention that tantanmen soup and Hakata noodles shouldn’t go together but he liked the springiness and taste of the noodles.
Next on my agenda is making homemade stock so that ramen boy can try the Tokyo Style Ramen. Until then noodle on …