It’s been a few days since Ivan rolled out this special ramen for the winter and it keeps getting better each day. Today I was lucky enough to get some pics to share with all of you. Here’s how he describes it on his blog:
“The first new special ramen of 2010 is ready for consumption! It’s a creamy chicken soup with rye noodles, chicken chashuu, spinach and a really nice yuzu finish. It’s just the thing to warm you up during the coldest days of Tokyo winter. Please come in and give it a try!”
Sorry Ivan, but that paragraph does not do it justice. I didn’t really get a good taste until today and that first taste was like heaven. The soup is a puree of caramelized onions, fresh apples, satoimo (Japanese taro), and a couple of other secret ingredients with a white shoyu base. With the first sip, you’ll definitely feel how perfect it is for winter. The creamy, light soup with a hint of sweetness warms your heart as it passes by.
Topped with chicken, spinach, and Tokyo negi, I guarantee that you won’t find anything like this anywhere else. The chicken is rubbed with yuzu and left marinating overnight then cooked in a light garlic oil/seabura mix and seasoned with salt and pepper. This chicken is worth trying alone, but now imagine it in the soup above.
And who could forget the noodles. It’s a new recipe containing rye flour made specifically for this special ramen. The texture is perfect and the way it lifts the soup into your mouth is beyond describable.