Tag Archives: ramen

Ramen Misoya, the original Ramen-ya in Chicago

We are happy that authentic Japanese ramen has exploded as a trend in the US, and now you can find great ramen in most US cities.  If you’re looking for the starting point of this wave of ramen in Chicago, you have to go out to the northwest suburbs, where Ramen Misoya (1584 S Busse Rd., Mount Prospect, IL 60056) was the first authentic Ramen-Ya (ramen restaurant) in the Chicago area, starting in 2013. Little did we know, but Ramen Misoya is actually a chain, with a few locations throughout the US and Japan, and now a downtown Chicago outpost (213 E. Ohio St.). Despite the influx of ramen restaurants in Chicago, one of our favorites is still Ramen Misoya.

Ramen Misoya is a tiny place with maybe only 8 tables, and a small amount of counter seating, so get there early. The menu may seem overwhelming at first, but there are 3 main varieties of broth to choose from, and you can get 5 versions of meat and vegetable toppings for each broth. The three miso-based broth options are Kome, Mame and Shiro: the Hokkaido-style kome ramen is made with a rice-and-soybean miso, and is the darkest and most full-bodied; the Nagoya-style mame is slightly bitter; and the Kyoto-style shiro is the lightest miso variety of the trio, and was described as having a fruity flavor. All ramen comes topped with ground pork, green onions, sprouts, and menma (fermented bamboo shoots), but with each broth you can can choose from assorted vegetables, Cha-Shu pork, spicy and kimchi varieties ($9-$13 depending on the toppings).

There are also a few special varieties of ramen including the creamier, richer Tokyo miso pork tonkatsu ($9.50) and the Kyoto miso tan-tan sesame ramen (above – $9.90). One of the best part of the ramen is that you get to customize your bowl with extra toppings including tonkotsu fried pork, extra noodles, nori sheets a, miso egg, or even a pat of butter (all for small extra charges). We like to start out with a small assortment of appetizers including a tasty gyoza dumplings ($4.5) and chicken kaarage (fried chicken, $3.50 small, $7 large).

We have tried all of the different broths, and each one has been delicious, though we think our favorite may be the special sesame broth, which you can not get at many other ramen places. Ramen Misoya excels at everything from start to finish: the noodles are also delicious – toothsome and springy – a perfect complement to the broth. The portion size is pretty big, too, and one bowl of ramen usually lasts us two meals. As an added plus, you can also get one of our favorite Japanese desserts there – taiyaki – a fish shaped waffle-like treat filled with sweet red bean paste. If you are looking for great ramen at the place that kicked off the ramen craze in Chicago, definitely visit Ramen Misoya.

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How (fresh) Ramen Noodles are made

Japan[Video via Kottke] We spoke recently how authentic ramen restaurants were becoming increasingly popular across the US, and that trend has no sign of slowing down. Some of these restaurants make noodles in-house, but many buy them. Check out how fresh ramen is made for some of the most popular ramen eateries across the US, at Sun Noodle.

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Reclaiming Ramen

JapanWhen the word “ramen” comes up, your first thought may be of the ten-for-a-dollar deals your local supermarket had on instant ramen in college. However, there is a lot more to it than that, and the traditional preparations of this Japanese soup dish are catching on in the US. Food and Wine has a profile of Ivan Orkin (with recipes) about how he and other chefs are reclaiming ramen’s good name. There are ramen shops popping up all over NYC and Chicago, and Serious Eats Chicago ranked suburban Mount Prospect’s Misoya as the top ramen in the area.

Ramen in Kyoto

Ramen in Kyoto by Claire Yuki

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