December 16, 2024

New on the menu: TSUKEMEN & KINOKO @ Ramen Minamo

If you have not tried out Ramen Minamo , do check them out because they offer the heartiest bowls of chicken-based broth ramen. You will be able to find the rice and creamy Tori Paitan style (milky whitish collagenous rich chicken soup) ramen and umami rich clear shoyu chicken-based soup ramen here in Ramen Minamo.

As Japan is a four season country, Chef Miyazaki will introduce new recipe in Malaysia every 3 months, offering dishes that reflect the changes of the seasons. It comes to a new season now so Chef Miyazaki creates and introduces TWO new ramen and still keeping the SHIRO and SHOYU on the menu.

Chef Takuya in action

New fact sheet for the new menu!

Condiments to spice up your ramen.

KINOKO – Creamy Mushroom Broth (Rm 36)
Chef Miyazaki brings in this signature broth from Soranoiro Ramen in Tokyo to us! This KINOKO is jam-packed with 3 kinds of mushrooms – dried mushroom, truffle paste and truffle oil in chicken-based broth; very earthy, creamy, and packed with really a lot of mushrooms. It is topped with a medley of mushrooms such as king oyster mushroom, brown mushroom, shimeji mushrooms, zucchini, red and yellow capsicums, cherry tomato, and tender chicken breast, very colourful!

We were advised to try the broth base first, and then only mix the truffle oil and truffle paste evenly into the broth. Great aroma with great earthy creaminess!

TSUKE MEN – Dry Noodle with Dipping Broth (Rm 33)
Dried bonito flakes umami dipping soup with cold noodles served aside.

This tsukemen wow-ed my heart. You may find it looking rather ordinary but that is another story until you slurp it up. We were advised to slurp up the noodles without the lemon juice first, halfway after trying out the original flavour then only squeeze in the lemon juice to the cold noodles.

The dipping broth was concentrated and very umami in the dried bonito and the fresh and unfiltered Oka Naosaburo Shoyu. It came with a tang of sourishness from the kombu vinegar and yet not overpowering. And I was able to taste the rich chicken essence too! What’s more when it is served with thin straight noodles (Yes I love!) that comes with 1.3mm thickness, creates a greater surface area to adsorb the umami broth.

After the addition of a squeeze of lemon to the cold noodles, the flavour went 180 degree twist. It was extra refreshing, and zing up the dipping broth. When you are done with the tsukemen, ask for the soup-wari to make it a drinkable soup!

Grilled Gyoza (Rm 10 for 3 pcs)
Japanese style gyoza filled with minced chicken, cabbage, and lettuce, seasoned with bonito stock and served with homemade gyoza sauce and spicy paste. Very flavourful chicken filling with a real punch ginger flavour. However we prefer the gyoza is pan-fried to its crispy kind of gyoza skin.

Here in Ramen Minamo, they never forget the balance of greens in our diet. Find yourself a list of greens in the menu such as Kale Salad, Bean Sprout with Miso Chicken Mince, Steamed Chicken Salad, Coriander Salad, and Bitter Gourd Salad.

Coriander Salad (Rm 13) with Lemon dressing
I love their coriander salad a lot, layered with the sweet and crunchy radish; very refreshing and appetising in the lemon dressing!