Posted in Restaurant Hopping, The Wonders of Japanese Cuisine

In Which Ramen is the Soup of Choice for Going Back to Normal…

Ajisen Corn Ramen

What do you need to get back to zero after a season of feasting?  Simple: drink plenty of water, grab some detox sheets from your friendly local Japanese store (they’re always in stock at either Daiso or Japan Home Center), and opt for salad – or, better yet, soup – at mealtime.

Since I’m more of a soup than a salad person, a bowl of ramen is certainly called for at this point.  In these parts, barring a trip to Little Tokyo in Makati, one’s best option is Ajisen over at Robinson’s Place – Manila.

The kon ramen – corn ramen – is essentially the classic Ajisen soup made with a special blend of sesame oil, Okinawan sea salt, and a proprietary blend of spices that goes down in a most soothing manner. The chewy house-made noodles are dunked into the incredibly umami broth and topped with char siu slices, julienned wood-ear fungi, cabbage, and spring onions.  The addition of whole sweetcorn kernels adds a welcome crunch and a balancing sweetness that goes well with the savory roast pork and the mushrooms.

Shichimi togarashi, black pepper, and chili oil

The soup is magnificent enough as is, but if you managed to catch a cold over the Holidays, I suggest you sprinkle on something incendiary.  The shichimi togarashi, a fiery blend of dried red pepper, shiso, and crumbled dried orange peel is the best bet as it adds a flowery nuance that goes well with the veg in your bowl.  Otherwise, if you’re brave enough, a drop of chili oil ought to do you good.

If this does not settle your stomach and gets you back in sync, nothing will.  😉

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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