Nom Nom Philadelphia Visit
Looking for a great bowl of ramen?
If you are in Philadelphia, then find Nom Nom Ramen in Rittenhouse Square!
Okay, there were other reasons for me braving the airplane flight for a visit.
Looking for a great bowl of ramen?
If you are in Philadelphia, then find Nom Nom Ramen in Rittenhouse Square!
Okay, there were other reasons for me braving the airplane flight for a visit.
Snow is falling almost invisibly, like drizzle, yet suddenly I notice the snow is becoming thick on the grass. The mild spice in this Japanese noodle dish is like that: you aren’t conscious of its heat until you realize you are warm from the inside out. While this recipe is usually eaten in the summer because it is served cold or at room temperature, the pepper makes you forget about the chill.
Noodles—quick convenient comfort, ease and pleas-ing, satisfaction certain, and fine when cooking for me. While Mr. Tess was working in New York during the past two weeks, my meals centered on this flour and water paste: a blank canvas each time, with a palette of possibilities. Here is a selection of options to stimulate your imagination—the small pictures link to recipes which I’ve written about in the last year or so. And finally a tuna salad with echoes of Japanese flavors.
Hiyashi chukasoba mushidori to gomadare: these cold summer noodles are dressed with a lovely creamy sesame sauce. The heat builds up as you eat, but is not overwhelming. Top with seasonal vegetables: tomatoes, cucumbers, bean sprouts, summer squash, chard, snow peas, okra, and so on. Even corn! The recipe includes a nice way to cook chicken so it remains juicy. But you can use tofu, ham, meatballs, hard boiled eggs, shrimp, …
Lucky lovely noodles, ramen the way I imagined they should be, (made by me, or you, with this recipe), and it’s summer, lovely and cool. Still. So I’ll share a meal with you, a dish to enjoy in warm weather: hyashi chuka soba. It’s exotic but so familiar in a sweet-sour-round broth, cool noodles topped with your favorite foods. Enjoy.
J. and I went in search of a mysterious elixir last weekend to make perfect ramen noodles. Yes indeed, one can make ramen noodles at home with this magic potion: Koon Chun potassium carbonate! They have a lovely chewiness that holds up to the ramen broth without becoming soggy before you finish your bowl. Enjoy this recipe; I’ve been looking for a way to make ramen noodles for years!