Get Ready for a Ramen Revolution! Ohio City Pasta's Viral Popup is Back!
Last week, a culinary phenomenon swept through Cleveland's West Side Market, and it was gone in a flash! The Ramen Popup hosted by Ohio City Pasta was such a resounding success, selling out at lightning speed, that they've decided to bring it back for an encore. If you missed out on the first round, don't despair! This Sunday, January 25th, starting at 11 a.m., you'll have another chance to snag a delicious 12-ounce cup of steaming ramen for just $7.50. But here's where it gets intense: it's only available until it sells out, so you'll want to be there early!
The star of the show is a meticulously crafted ramen featuring a light and clear chicken shio broth. Shio, for those new to the world of ramen, is a delicate, salted chicken broth that forms the perfect foundation for the other delectable ingredients. Each cup is generously topped with a perfectly cooked egg, fresh scallions, sweet corn, earthy mushrooms, and a sprinkle of vibrant chili threads for a touch of warmth.
And this is the part most people miss: the noodles themselves are a work of art, made in-house by Ohio City Pasta. These aren't your average pasta noodles; they are crafted with an unwavering commitment to authentic Japanese tradition. Ruby Thomas-Sherry, the owner of the stand, shared a fascinating detail: "They’re made with authentic vintage Japanese equipment." She further explained the secret to their unique texture: "It’s an alkaline noodle meaning we use ‘kansui’ which is a blend of sodium carbonate and potassium carbonate. That raises its pH and gives it its springiness and ramen-like texture."
But the deliciousness doesn't stop at the popup! Ohio City Pasta is also making their authentic ramen noodles available for home cooking, so you can recreate this incredible experience in your own kitchen.
Now, let's talk about what truly makes a ramen noodle authentic. While the use of vintage equipment and alkaline ingredients like 'kansui' is a well-established practice in traditional ramen making, some might argue that the term 'authentic' can be subjective. Does the origin of the equipment, or the specific blend of alkaline salts, truly define authenticity, or is it the resulting texture and flavor that truly matters? What are your thoughts on what makes a ramen noodle truly authentic? Let us know in the comments below!
