The soup was an opaque reddish brown from the miso and had a texture like gravy. Because it's so robust, it seemed to have extra clinging power on the strands of ramen which were of the QQ sort. Initially I was worried it might all be a bit too much once the pats of butter melted but nope, I actually found the whole bowl even more irresistible. Most likely because there was a lot of garlic in that miso broth which, don't ask me why, I only discovered towards the end of my meal. Also, the ample amount of sweet corn, beansprouts and cabbage thrown in with the noodles served to excite with their crunchiness. The only glitch would be the egg which wasn't fantastic as the yolk was well cooked. If you are picky about having only soft-yolked eggs. I would suggest you save your money and not add it.

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