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2016-03-09
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Marutama’s specialty is their thin chewy Japanese noodle – ramen – in their variety of four soup bases (chicken, spicy chicken, prawn or nuts).My personal favourite would be their basic ramen, the Ajitsuke Tamago Ramen which is basically a bowl of thin Japanese wheat noodles accompanied by sliced pork, seaweed, seasoned egg and topped off with spring onions sitting in chicken soup.I find that their chicken soup was just perfectly flavoured as it was not as salty in comparison to the usual pork b
My personal favourite would be their basic ramen, the Ajitsuke Tamago Ramen which is basically a bowl of thin Japanese wheat noodles accompanied by sliced pork, seaweed, seasoned egg and topped off with spring onions sitting in chicken soup.
I find that their chicken soup was just perfectly flavoured as it was not as salty in comparison to the usual pork broths.
I have a habit of layering my bowl of ramen with plenty of white sesame seed before savoring it. The addition of it has indeed made it taste much nuttier. Their chicken soup base was brimming with flavours and heavily rich, yet not overly salty. I would say try not to take your time to savour or don’t finish the stock as it may become over-powering and heavy-going towards the end.
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