In the past year, a new type of noodles n' broth has taken over our city: ramen. And it's
not the cheap stuff you used to heat up in your college microwave. It's restaurant-quality Japanese noodle soup with intricate flavors and textures. Real and self-proclaimed ramen aficionados have had plenty of time to debate what's authentic, but to the average local eater like us, the two ramen houses we've tried so far - Nom Nom Ramen and Terakawa Ramen - were both very good.
If you haven't explored Philadelphia's ramen scene yet, we highly encourage you to give it a try, especially on a rainy day. For more in the history of ramen and the start of Philly's ramen explosion, read this
City Paper article from Drew Lazor from last year.
Nom Nom Ramen
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| Nom Nom Pork Buns |
Nom Nom Ramen on 18th Street between Market and Chestnut is the ideal escape from the Center City bustle. We have been couple times, usually around 2pm when there is still barely a seat available. The simple wipe-off board menu only offers 3-4 ramen options, plus pork buns and crab buns. We usually get the most traditional Shio ramen, which is broth seasoned with salt and white soy sauce and pork, kikurage mushrooms, naruto, bamboo, scallions and pickled ginger, and the soy-based Shoyu with mostly the same stuff added in. The pork buns serve as a fine appetizer but don't think ramen, won't fill you up. It's not a heavy meal but you
are consuming a lot of liquid and noodles, after all.
