Ramen Yushuken in Molito Complex, Alabang

taken from Yushuken's facebook

Ramen Yushuken
Molito Complex,  Madrigal Avenue, Muntinlupa City
Tel: (2) 808-7424
(https://www.facebook.com/RamenYushoken/)

I am no big ramen eater, and truthfully, eating at ramen houses is a challenge with two little kids in tow.  So I resisted hopping onto the ramen bandwagon that started to sweep through Manila a few years ago. But when I did hop on, and I realized I was always finding reasons to eat at Yushuken, I knew I was hooked.

Ramen-ya in Osaka's Namba District from japan-guide
Ramen (ラーメン) is a noodle soup dish that was originally imported from China and has become one of the most popular dishes in Japan in recent decades. Ramen are inexpensive and widely available, two factors that also make them an ideal option for budget travelers. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country and produce countless regional variations of this common noodle dish. (photo and text taken from japan-guide.com)
While there are different kinds of ramen in Yushuken, we are hooked on the hot tonkotsu (pork bone broth) variant. Ramen houses encourage that you eat your ramen quickly, while piping hot. Slurping is considered a compliment and the only proper way to eat ramen (yey!).

Also, there are no spoons and forks in Yushuken (except for wide soup spoons), as they claim is the way of any proper ramen house.  Don’t worry, Yushuken thoughtfully provides a big pack of paper towels on each table, as well as a bib for customers who want to protect their clothes from their inevitable abandon.

miso ramen
Miso Tonkotsu: Miso is produced by fermenting rice, barley, or soybeans with salt and other ingredients.  Our Miso Ramen is a marriage of seven kinds of Miso and are blended into our Tonkotsu broth. Nestled on top of our noodles is a layer of ground pork ensconced with bean sprouts. We finish it off with cubed Chashu which is seared on its sides to hold up against the complex flavors.(photo and text taken from Yushuken’s facebook)
Introducing my all-time order, the miso ramen.  I’ve tried ramen dishes in about three other ramen houses here in the south of manila, but they always fall short when I compare them to Yushuken’s miso.  It has the richest, smoothest, most velvety broth that is absolutely packed with deliciousness. There are also super soft cubes of chashu that melt in your mouth.

Now, I’m no noodle girl. Rice is my ultimate sustenance.  Before Yushuken, the only noodles I consume are pasta or instant noodles. But the miso ramen.. oh I daydream about that broth! So my hubby has resigned himself to the huge probability that date nights usually mean Ramen Yushuken nights.

 

shoyu ramen
Shoyu Tonkotsu: A Salty Pork Bone Ramen with Shoyu and drizzled with Mayu (roasted garlic oil) with our freshly made noodles. Topped with Chashu, Bamboo Shoots, Black Fungus, Sesame seeds and Spring Onions. (photo and text taken from Yushuken’s facebook)
Hubby’s order is usually the shoyu ramen. I’ve tried it and it’s good, but it’s still miso for me. We also each order a side of their gyoza (an order has five hefty pieces) with our ramen.  When our order comes, we both exclaim that we cannot possibly finish it all.

ubos
We are always wrong. Ubos! Everytime.
I’ve also tried their chahan (Japanese fried rice) and their karaage (fried boneless chicken thigh) and they’re also very good.  They’re actually a staple order of some very good friends.  But really, I save my tummy space for the miso and the gyoza.

Yushuken almost always has a waiting line, but I always think, all the more anticipation for slurping that broth. Anyway, it makes for good bonding time strolling around the Molito Complex. If you make that trip southside to Ramen Yushuken, just be ready for how addicting that broth can be.

 

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