the random oracle

I’ve been eating a lot of noodles in Japan, which mostly boils down (har-har) to soba (そば) and udon (うどん).  I haven’t had any ramen (ラーメン) yet, though I’m sure I’ll have a chance to sample it in Tokyo.  I have to admit that the noodle soups here are really good; the broth’s flavor is usually kind of like miso but a little stronger, and the scallions that they sprinkle in are always especially fresh and fragrant.  I’ll usually order a bowl with some fish or tofu added, for a little protein kick.

Unfortunately, I’m not a huge fan of the noodles themselves.  I find the textures of both soba and udon to be a bit too spongy for me.  I’m a firm believer in firm noodles, and I think the best noodles I’ve found so far have been the noodles in Suzhou.  The noodle counters there are usually breakfast places, where you can order a bowl with some goodies piled on top, such as fish (鲍鱼) or shrimp (虾仁), and slurp it all down before heading to work.  Now the broths I find are a little too sweet and not a match for the Japanese broths I’ve had, but the noodles themselves are heaven itself.  They’re a little thicker than ramen and more al dente, much firmer and in my opinion better.  I keep on telling my relatives that they need to export these noodles to America and give the whole ramen craze here a run for its money.