Ramen 101: Everything you want to know but were afraid to ask
I don’t know about you, but when I hear the word ramen, the hard brick of noodles and a packet of seasoning are the first thing that come to mind.
But with dozens of ramen restaurants in Seattle, like Arashi in Ballard, I knew there had to be something more to this whole ramen phenomenon than the ramen of my college days. So, we went to the expert – Ramen Guru, Ricky, at Arashi in Ballard.
With so many different options on the menu - 10 kinds of ramen! - Ricky suggested starting with the R1 – Shiyo Ramen. It’s a beginner-friendly dish with a pork-based broth that gets its creamy color from 16 hours of prep time. A soft-boiled egg, bean sprouts and melt-in-your-mouth pork belly are the standard toppings, and the entire bowl is beyond delicious.
Once you’re feeling more confident in your ramen skills, customize to your heart’s delight! There are two types of noodles to choose from, (Ricky says if you like spicy, go with the thick noodles for more flavor and texture), and three levels of spiciness.
If you want to impress your fellow diners with your smooth ramen-ordering skills, we suggest trying the Black Garlic Ramen (yes, it’s actually black.) The black garlic oil made in-house at Arashi is what gives it it’s unique color, but don’t worry, while full of flavor, it’s not a garlic overload for your breath.
My ramen-ordering abilities have definitely been given a confidence boost after chatting with Ricky, and I’m looking forward to testing out all the fantastic ramen restaurants our city has to offer.
If you're looking for some of the best ramen shops in town - we got you covered! CLICK HERE