Japanese Noodle - Ramen

I ordered the Pork Rib Ramen, that's Mia's Bamboo Tip Roast Meat Curry Ramen.

The side dishes taste great! The coddled egg was braised for 8+ hours, same to pork cute and bamboo. Mom ordered this Roast Pork Ramen.

Ramen is hand-pulled noodles. The soup simmered on the stove with variety different ingredients and vegetables for over 20 hours to create a rich, armoatic soup base. The broth gets its flavor from pork, beef and chicken stock, squid legs and dried fish, Takewaka said. The restaurant, which serves 800 bowls a day starting at 160NTD, closes when it runs out of its pungent noodle soup. The highbrow attention is quite a turnaround for the humble dish.

According to popular lore, ramen was introduced by Chinese immigrants early last century. Taking root in major port cities like Yokohama, it soon spread across the country and assumed regional variations. In Japan, ramen shops have long been dingy joints, their counters crowded with chopsticks, seasoning and self-service water jugs. The fare until now has been straightforward; noodles in a salty broth, topped with a few slices of pork, chopped green onions and strips of sea weed. Standard flavors are salt, soy sauce and miso bean paste. But for all the bells and whistles, ramen lovers say the key ingredients remain the same: a signature soup and good noodles.