SipsBitesandSites



For You, Ramen Lovers!



For those of you who have been ranting about the lack of Ramen in this city, perhaps you have overlooked one of our newest hotspots, Sampan. Chef Michael Schulson, one of our celebrity chefs, stirs up a big bowl of noodelicious soup that’s brimming with bold umami flavors. The stock, made from pork neck bones and simmered for over 7 hours, creates a deep, savory base for the wavy pale, yellow noodles to swim in.  Finely julienned carrots, slivers of snow peas, and scallions add flecks of bright green, and orange color. Slices of immune boosting shiitake and an earthy depth. The uncommon addition of a halved hardboiled egg, typically found in Shoyu-style Ramen soup, isn’t necessary, but adds more color to the dish and the creamy yolk mixed with a mouthful of broth is texturally sublime. The pork neck meat is picked from the bones before they go into the stockpot and the shreds of neck meat are saved, smoked and then added to the finished soup. A sprinkle of cilantro garnishes the top. Morimoto’s version is good, and I haven’t tried Snackbar’s rendition yet, because Sampan keeps me going back for more. Ladle up! It’s a great way to warm up after trudging through a ton of snow.

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Filed under: Bites Tagged: | Michael Schulson, Ramen soup philadelphia, Sampan Philly