Bonding time with ramen boy over some noodles after his soccer training. We can be creatures of habit and order the same thing. I thought I’d change it up and order the curry ramen but the Matcha soy milk ramen caught my eye. I like drinking green tea but having it in a ramen broth I was a bit skeptical. The broth was subtle with a green tea flavor but matcha has a slight chalky bitterness to it which is hard to mask. I was impressed that the flavor was smooth and coated the noodles with each bite. Simply adorned with chashu, bean sprouts, fresh spinach and seaweed.
I think the chef created this ramen when Shoki Ramen was featured at The Ramen Lab in New York during the summer. Timely with St. Patrick’s Day coming up and I am glad that I tried it.
Going to stick with the usual in the future though. After all, Shoki Ramen makes a mean bowl of tantanmen.
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