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Time Out says
Mon Nov 26 2012
Ramen’s not new to London: this dish of thin wheat noodles in broth is a staple at Wagamama, for instance. (Hell, it’s also what a Pot Noodle is, essentially.) But several restaurants have popped up here recently that are dedicated to it.
Run by the same people as the Japan Centre across the road, Shoryu is an authentically Japanese experience. They’ve even shipped in a chef from Hakata, the Japanese district best known for the tonkotsu ramen that Shoryu specialises in.
A good ramen has three key components: a well-flavoured broth, bouncy noodles and interesting toppings. The basic Hakata ramen we tried had a rich, milky pork-and-chicken-bone broth with plenty of pale egg-yolk-yellow, own-made noodles crowned with slices of unremarkable barbecued pork, crunchy cloud ear mushrooms and slivers of bright red pickled ginger.
The Hakata formula provides a base for variations such as the unusual wasabi ramen which adds a pickled wasabi-stalk topping. If you’re not in the mood for such a rich, creamy pork broth, there are miso or soy sauce (shoyu) alternatives.
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