We have a soft spot for high-quality ramen, and not since indulging in the near perfect example of the form at New York’s Momofuku Noodle Bar have we drooled as hard as we did finding these photos at Beer & Nosh of a private dinner party catered by NOPA sous chef Richie Nakano — known to the food blog firmament as Line Cook. Now that word is spreading about the glory of non-styrofoam-encased ramen (it’s old news to New Yorkers by now, but the Times just delved into Tokyo’s original obsession with it), Richie’s in search of a space in the Mission where he can open a noodle bar. Based on the photos, we can already see him becoming the David Chang of SF soon — but maybe without all the attitude.
First, though, the recipe: Richie began with a beautiful brown stock of bonito and pork bones, added his own fresh noodles, braised red chard, fried chicken nuggets, crispy pork, tender pork shoulder, scallions, and completed each bowl with a single sous-vide egg. All we have to say is “Yes, please.”
UPDATE: Richie is planning to launch Hapa Ramen first as a stall at the Ferry Plaza Farmers’ Market in April. [SFoodie]