The ad you’ve seen on the TTC showcases one of our mainstay items, the Pork Ramen.
At Noodle Bar we try our best to serve customers with an experience unlike any other. We make our ramen from scratch, include local ingredients, provide superior service, feature a range of wine and beer selections, and offer alternative menu options to those that, dare we say it, don’t like ramen.
Unlike other restaurants in Toronto, Chef Hans Vogels prepares a “clean” version of broth that doesn’t include fats. Here’s how he makes the Pork Ramen:
- We make our broth and seasoning at the same time. To make our broth, we:
- Roast pork and chicken bones until they’re golden brown
- Meanwhile we make a pot of the broth base by adding shiitake mushrooms, daikon, radish and green onion with a kombuchea
- We then pour this broth into the roasted bones and boil it overnight
- Simultaneously we make the tare. We make this by starting with searing medium rare smoked pork. When it sticks to the pan, we add sake, mirin, and soy sauce.
- To plate the pork ramen, we add a portion of ramen noodles until they’re done and add it to the broth and add the tare for seasoning and flavour.
- We add the pork belly1 which is also separately cooked slowly overnight, fish cake, scallion, momo sauce2 (which is a flavour bomb) and an egg.
1Belly is made with salt, pepper, sugar. It sits overnight. Then it’s cooked the following day, low and slow.
2Momo Sauce is smoked and rendered pork fat, garlic and chillies.