This pork ramen consisted of rich pork broth, roasted black garlic oil, pork chashu, seasoned soft boiled egg, green onion, kikurage mushrooms, bean sprouts, dried seaweed, and thin noodles. I ordered fresh jalapeño slices as an extra. The halved egg had a soft center, but it was cooked enough not to leak into the soup, and it was definitely seasoned. The seaweed was part of a dried seaweed sheet that was put partly into the soup on one side of the bowl. The dark broth with the black garlic oil was nice and rich, and I definitely enjoyed that. The pork was three tender slices that were seasoned well. The noodles were perfectly cooked, there was crunch and spice from the jalapeño, and a little crunch and more blackness from the rehydrated dried mushrooms. I ate the ingredients out of the bowl with chopsticks and slurped the broth out of the bowl at the end, tasting that black garlic oil.
Location: Torakichi Ramen, 5001 W Ramon Road, Ste 201, Palm Springs, California. Date: January 10, 2024.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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