Noodle soup is an essential part of any Chinese meal. A mild and gentle bowl to finish off a meal. Or a bowl full of ingredients and spices to fill you up. The best Chinese noodles carefully selected by gourmets.
Nakameguro (Chinese cuisine Tommy's Kitchen)
・This is a cup that inherits the specialty of Kohien in Roppongi, where Chef Tomiya Munehisa trained.
The soup base is made from broth made by slowly simmering a whole chicken until it becomes jelly-like, and is rich in collagen.
-Its mellow taste makes it gentle on the stomach.
Ushigome Kagurazaka (Meishan)
The soup is soy sauce-based and has the aroma of homemade chili oil with a hint of chili pepper. Yatsai, green vegetable sprouts pickled in soy sauce, also adds a nice flavor accent.
・Chef Mitsue Ito studied under Zhao Yang, a master of Sichuan cuisine, before going independent. She is also a certified sommelier.
Kinshicho (Eifuku)
- Tanmen with simple ingredients such as pork, chives, wood ear mushrooms, and bamboo shoots in a gentle soup.
・Choose from two types of noodles: thin noodles and thick curly noodles. Curly noodles are special order.
・Pork tempura (jarichi), loved by the yokozuna, thickened fried noodles, and Shanghai fried noodles are also popular menu items.
Ookayama (Hong Kong Dim Sum Dim Sum Kitchen Ookayama Branch)
・When you push aside the thin egg noodles, also known as "dragon's beard," you will find four very large, glossy-looking shrimp wontons, as shown in the photo.
- Apparently, many local restaurants put the thin noodles on top, as they want customers to enjoy them before they get soggy.
Gakugei University (Chinese Restaurant Mimi)
- Place raw chives on top of the noodles and pour hot chicken stock with minced meat and eggs over them to complete the dish.
・Chef Kobayashi Ryuta, 76, used to live in Nanjing, China. He traveled the world before returning to Japan and self-taught himself in Chinese cuisine. These noodles are also one of his original dishes.
