Tejano bowl from Kaedama 
Photo from @kaedama915 on Instagram
http://www.instagram.com/p/BvpBYSSB817/?utm_source=ig_share_sheet&igshid=10xgmcrvf95ho
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Ramen is a noodle that most Americans are familiar with in the form of the instant microwaveable package. The history of ramen however originated in China. It eventually made it’s way to the Japanese culture and followed its western infiltration until it made it to the melting pot that is New York City.
Kaedama is a restaurant that specializes in ramen cuisine located in El Paso, TX. What began as a food truck parked outside of brewpubs and late night hangouts eventually went viral and their customer demand called for a brick and mortar restaurant located near the University of Texas El Paso.
My family and I recently made our second visit to the new spot and enjoyed every second. The picture on the left was my bowl, The Tejano, and I slurped up every last drop. Fun fact: in the Japanese cultural slurping is a way of giving your compliments to the chef. At some traditional ramen spots in Japan it is an insult if you don’t finish your noodles in their entirety and you really don’t want to show your face again if this is the case.
I would highly recommend if you are ever in the El Paso area that you check out this spot. Their menu is mostly different takes on ramen bowls, but they have a few other intriguing items, like the sushi burrito, the pork gyozas, and pictured in the top right, yes that’s right, you can now add noodles to your brew. However, if you really need your ramen fix now you could always opt for the fairly easy task of making your own at home. I have included a recipe at the bottom as well as some pictures of ramen bowls that we have prepared in our own kitchen.
spicy beef broth with flank steak soba noodles and soft boiled egg (Home) 
Traditional ramen noodle with roasted vegetables, sausage, and braised pork (Home)
Easy Homemade Ramen Recipe from killingthethyme.net
Ingredients:
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tsp freshly grated ginger
- 1/2 cup shredded carrots
- 1/2 cup shiitake mushrooms, sliced (optional)
- 4 cups vegetable broth (to taste)
- 1 TBSP rice vinegar (optional)
- 3 TBSP low-sodium soy sauce (more to taste)
- 1 TBSP Sriracha sauce (more or less, depending on your heat tolerance)
- 2 3 oz portions of Ramen (disca
Toppings:
- Sliced scallions
- Sesame seeds
- Shredded carrots
- Soft-boiled egg
Instructions
- Heat sesame oil and olive oil in a medium-large saucepan over moderate (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you’ll get a bitter flavor.
- Add the carrots and mushrooms if you’re using them, and simmer until they soften, about a minute, stirring frequently.
- Add the broth, Sriracha sauce, rice vinegar (if using), and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
- Carefully place the Ramen noodles into the pot of simmering broth and allow to cook for approx. 2-3 minutes, or until cooked and tender.
- Carefully transfer the soup and noodles to bowls, and allow to cool. At this time, make your soft-boiled egg.
Soft-Boiled Egg
- Bring water to a boil in a small saucepan. Add the egg(s), and let them boil for five minutes. In the meantime, prepare an ice bath in a bowl. Once five minutes are up, remove the egg(s) and dunk them into the ice bath for about a minute to cool them off enough to handle. Then, lightly crack and roll them on a flat surface, peel, slice in half, and place on top of your Ramen.
- Garnish with your toppings of choice.
- Fall into a state of bliss.
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