I first heard about the Instant Ramen Museum from our friends Chris and Hannah. They went to Japan for their honeymoon and visited the museum. After I saw photos of them making their own instant ramen from scratch, I knew we needed to go too!
Dōtonbori is amazing! Situated along the Dōtonbori Canal, you can find bright lights, delicious street food, tons of people, and a great energy!
Koen and I arrived in Tokyo early in the morning, so by the time we settled into our apartment for the week we were ready for lunch. One place we were excited to visit was the Tokyo Ramen Street in the Tokyo Station. We first saw it in Mind of a Chef with David Chang and then read about it on various sites about the best ramen in Tokyo.
Koen and I spent last week in London. The last time I was in London with time to really explore was 10 years ago! So although I’d been before, it was really like visiting for the first time.
Because I made Vietnamese Pho, I decided that now I wanted to try a Japanese Noodle Bowl. There are so many different recipes, but finally I decided on the Veggie Tofu Ramen Bowl from What Katie Does. Instead of buying a stirfry mix, I bought baby corn, spring onion, edamame, and bean sprouts. I also added one more ingredient to the soup – Akamiso (red miso), to add more flavor – just 2 tablespoons right before serving. Koen and I both really loved the dish and it’s super easy to make! When I make it again I will leave out the baby corn, but that’s more personal preference, and also the tofu for Koen.