I brought back with me a bunch of packaged nama raw noodle type ramen samples from the Shinyokohama Raumen Museum and the short 2~3 week expiration dates they had, it was a small challenge trying to finish them all in time. So the end of last month I've been waking up a half hour earlier during the weekday mornings to have some tasty ramen breakfast. Pardon the bluish cast in the light, these were literally had the break of dawn while sparrows were chirping and newspapers being delivered..
The two I'm sharing tonight are from Sumire, the Sapporo based shop famed for their amazing Miso Ramen. Turns out they make a Shio (salt) and Shoyu (soy sauce) flavored as well and I was curious to try them.
The cooking instructions for the noodles were 2~3 mins so I averaged a 2.5 mins for the tad firmer noodles that I prefer. The suggested amount of hot water for the soup was 300~350cc which I again Pyrex'd to the middle at around 325cc.
These particular packs came with some very flavorful crunchy menma (marinated bamboo shoots) but without any protein so during both mornings I made some quick soft boiled eggs. The eggs were purchased from the farmers market the weekend before and were extremely fresh. Despite being un-marinated in flavor they turned out to be super toppings.
The soup concentrate was surprisingly dark and opaque visually almost as miso would be, and the separate packet of lard was telling it was also pre-flavored full of aromatics. Not surprising the resulting soup (made with a combination of pork, chicken, and dried fish) was bold in flavor and packed a punch easily trumping some rather bland shoyu's in town.
I may have experienced more nuanced clear Shio's but as with Sumire's famous Miso, their Shio flavor was almost as equally deep rich for this type of ramen. The experience of a proper bowl at their shop I could only guess but coming from a convenient package and all, pretty impressive. The curly bright yellow noodles were certainly wonderful considering as well.
If Sumire's Shio concentrate reminded me that of miso, their Shoyu concentrate reminded me that of black sesame paste! (The contents from the separate lard packet followed after.)
Came with the same great noodles as well as the crunchy flavorful menma. I followed the same steps of cooking, a half minute shy for firmer noodles and half way between the suggested amounts of water for the soup.
And whoa, check out how dark the soup was! The Shoyu had an almost Maillard reaction induced deep koku to its taste with a lightly sweet caramel fragrance. It also had a noticeable smokey Niboshi dried fish component compared to the Shio.
As much as I enjoyed it, it seemed to have a curiously faint bitter aftertaste, so I couldn't consider it an all time favorite Shoyu Ramen of mine but the bold character it did have I definitely wouldn't mind revisiting it once in a while. Hopefully then with more proper protein and veggie toppings.