Shio ramen ?
1. Double soup: 176° golden chicken broth + Dashi (blend of 4 different smoked dried fish, shiitakes, Hokkaido kombu)
2. Tare: 3 Shio blend (Himalayan rock + Sea + Truffle)
​3. Oil: Yuzu infused chicken
4. Toppings: Sous vide chicken "ham", 3 day marinated ramen egg, fried shallots, yuzu
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Noodle in a Haystack, San Francisco (Feb 2017)
#cityfoodsters_sf
#cityfoodsters_noodleinhaystack

Awesome to have finally tried Clint Tan's ramen popup in SF - Noodle in a Haystack! The whole idea came out of desperation. Clint was born and raised in the Bay Area and moved to Tokyo for 7 years. When he returned to the Bay, he wasn't satisfied with the ramen shops given his experience in Japan. It started off as just him and his wife making bowls of ramen for themselves and close friends. Now it's gotten bigger to the point where every popup event is selling out. Tonight, we had an excellent bowl of his signature shio ramen along with several other dishes. It was "delicate, clean, and comforting".
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Here's what goes into 1 bowl of his shio ramen:
- Double soup: 176° golden chicken broth + Dashi (blend of 4 different smoked dried fish, shiitakes, Hokkaido kombu)
- Tare: 3 Shio blend (Himalayan rock + Sea + Truffle)
​- Oil: Yuzu infused chicken
- Toppings: Sous vide chicken "ham", 3 day marinated ramen egg, fried shallots, yuzu
_
Noodle in a Haystack, San Francisco (Feb 2017)
#cityfoodsters_sf
#cityfoodsters_noodleinhaystack