Miso Ramen delicious

Tadashi and I took a detour from our regional hot pot hunt to check out a famed local dish: the city's signature miso ramen. This is a city that boasts countless ramen joints, two ramen yokocho (old and new) -- narrow alleys chock-a-block with tiny ramen shops, counter service only -- and the "Ramen Republic," a ramen theme park occupying the entire floor of a shopping mall. Why all the hoopla? Let's start with the broth, thick, complex and rich as gravy, slow cooked from pork,



 ground pork and kombu, maybe also with dried scallops and niboshi, and finally mixed with miso. Then consider the fresh egg noodles, thin like spaghetti but squiggly, lemon-yellow from all the yolks, and satisfyingly toothsome. Now add the toppings: sautéed cabbage and bean sprouts, thinly sliced negi, pickled bamboo shoots (menma) and thick -- in one joint, 1/2 inch thick -- slices of roasted pork. Sprinkle dried, sliced tongrashi (red chilies) and you're set. It ain't light -- we're talking a load of pork fat -- but it's ain't overpowering either. All the flavors were balanced and absolutely delicious. On a bone-chilling Sapporo winter day I can't imagine anything more satisfying. Find the ramen shops Tetsuya and Keiyaki the next time you're in town.

from - http://www.japanesefoodreport.com