Word: ramen
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Dates: during 2000-2009
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...Sapporo Ramen, Mami’s immediate neighbor, far surpasses the ramen of late-night snacking renown. Here, the traditional noodle soup is served in big clay bowls, aromatic and steaming. The chefs begin boiling a huge pot of meat-based broth at 6 a.m. each day. Then a flavoring is added: soy sauce ($5.75) or miso ($7.75). The noodles, which come packaged in dry chunks, are kept cooking in a large wok over an open flame, and are scooped out at serving time and ladled into the broth. The cook adds toppings from small plastic containers: mushrooms, scallions...
Cooking isn’t hard. Even ramen noodle packages—a generally economical source of lots of sodium and not much else that fits neatly into the collegiate and post-collegiate budget—can be redeemed in her mind. “Steam some vegetables and add them to the ramen base,” Katzen advises, offering easily the most half-hearted yet kind cooking tip for newly-dining-hall-free graduates...
...What's after books and used merchandise? "Ramen shops," he answers. "In this country there's no big ramen chain. It's an industry that could be modernized. Soup is a food you could perfect and duplicate in standardized shops nationwide." Will the name be, um, Soupoff? No, no, he says. It will be something bigger and grander, to reflect his expanding vision. It will be called, he says, World Champion Ramen...
...intolerant of those who have different customs. I guess this is one of those heartbreaking realizations that we all must face in our own way at our own time—and I faced it when I ate soup for breakfast. For a few days I had been eating ramen noodles for lunch, and this drew a few derisive snickers from my boss, but nothing like the hurricane of mockery and scorn which enveloped me when I heated up a can of Progresso soup (because I was hungry and didn’t have any traditional breakfast foods at hand...
Tommy’s Handmade Pakistani Crafts and Ramen Market...