My Rating: [rating=3]
A few weeks ago we dined at Moshi Koshi Noodle Boss to reward ourselves after a long day of laundry and house cleaning. A Moshi Koshi ramen bowl would be the best comfort food at the time so we checked out a couple of ramen houses and settled with this one.
Their newly-opened branch at SM City North EDSA has a casual and modern vibe to it. Noodles are their specialty so we ordered two of their best-selling ramen bowls.
I learned more about different kinds of noodles (ramen, soba, and udon) and how to eat them in their Koshi best: soba should be eaten within 5 minutes, ramen in 7 minutes, and udon in 8. By the way, “koshi” is “that sweet state of a noodle that is tender and chewy, firm but not hard, with resistance to the bite.” I think it’s the same as “al dente” for pasta in Italian cuisine.
I’ve always had this love-hate relationship with noodle soups because of high salt content, but I always end up slurping until the last mouthful. So this was my dinner, Shio Butter Corn Ramen with Aji Tamago. My ramen looked whimsical with all the bright colors. The buttery broth tasted light and sweet. What I liked best is the tamago’s soft and tasty yolk. I’ll also give plus points to the perfect texture of the noodles and the presence of kamaboko (fish cake).
A good ramen really depends on the broth. This one has just the right balance of saltiness and flavor; it didn’t wow me, though. But for those who prefer light soups, this one’s for you.
Aji Tamago (PhP 35)
I loved hubby’s Shoyu Ramen with Chashu. The traditional soy sauce-based broth is rich in flavor and the chashu (pork) was perfectly braised. I’d definitely go back for their chashu. I came to a conclusion that I prefer a rich-tasting and flavorful broth, just like how I often choose beef instant noodles over chicken.
Chashu (PhP 45)
We also ordered salad on the side, Kani Salad. This is a delightful meal in between slurps, very simple yet refreshing dish with kani (crab meat) and cucumber strips, sesame seeds, and Japanese mayo. Japanese mayonnaise is the only kind of mayo I eat. I’m going to try a homemade kani salad soon.
Can you recommend other ramen houses in the metro?
Moshi Koshi Noodle Boss
Upper Ground Floor, The Annex, SM City North EDSA
moshi-koshi.com
facebook.com/pages/Moshi-Koshi-Noodle-Boss/256451784405533
Published: 2013-09-30 10:07:02
1