I thought it a no-brainer to pick Hakata Ramen to try with the miso. The other I’ll try with it will be the Tokyo Ramen. Anyways: Hakata Ramen. What is it, Wikipedia?
Hakata ramen originates from Hakata district of Fukuoka city in Kyushu. It has a rich, milky, pork-bone tonkotsu broth and rather thin, non-curly and resilient noodles. Often, distinctive toppings such as crushed garlic, beni shoga(pickled ginger), sesame seeds, and spicy pickled mustard greens (karashi takana) are left on tables for customers to serve themselves. Ramen stalls in Hakata and Tenjin are well-known within Japan. Recent trends have made Hakata ramen one of the most popular types in Japan, and several chain restaurants specializing in Hakata ramen can be found all over the country.
Okay, so this might make more sense paired with a Tonkotsu, but hey – I think it sounds good! Let’s give it a try!
Nona Lim Hakata Ramen + Thai Curry & Lime Broth – United States
Detail of the side panels (click to enlarge). To prepare, add noodles to a large pot of boiling water. Bil for 1~2 minutes. Drain. Run under cold water. Finally, enjoy with a Nona Lim broth!
One of the two included pouches of noodles.
Herre’s the large package of Miso Ramen broth.
Here’s the back of the package (click to enlarge). To prepare, add broth to a pot and heat on the stove, Finally, enjoy with some Nona Lim noodles!
Finished (click to enlarge). Added coriander, Salad Cosmo mung bean sprouts, Dodo fish and shrimp ball, fried onion and shichimi togarashi. The noodles are great – probably my favorite of this series. They have a nice gauge and chew. The broth, on the other hand, has an abundance of lime flavor which really overwhelms the other myriad ingredients. As these are two separate products, each gets its own score. The noodles score 5.0 stars and the broth 2.5 stars. UPC bar code for noodles 859792002354.