Are you a fan of instant ramen or authentic ramen?
Well, some people like the rich, full-flavored restaurant ramen while others prefer the light, easy-to-get-used-to taste of instant ramen. I guess the convenience of being able to cook instant ramen whenever you want also plays a role in which version of ramen you prefer.
Many ramen joints have recently popped in Dallas Fort Worth area. And from the way it looks, the trend is going to continue for a while.
As such, I wanted to share the list of Top 10 Ramen Restaurants in DFW, courtesy of Eater Dallas. For those who prefer instant ramen, here are the 20 toppings that you can use to upgrade your instant ramen.
▲ Authentic Ramen by Ramen Hakata
Top 10 Ramen Restaurants in DFW
by Claire Cahoon | Dallas Eater
1722 Routh St. Ste 110, Dallas, TX 75201
1818 Sylvan Ave., Dallas, TX 75208
Ichiro Ramen Shop
4906 Maple Ave., Dallas, TX 75235
Ramen Hakata - Addison
3714 Belt Line Rd., Addison, TX 75001
Ramen Hakata - Lewisville
500 E. FM 3040, Suite 112 Lewisville, TX 75067
1802 Greenville Ave Ste 100, Dallas, TX 75206
20 Feet Seafood Joint
1146 Peavy Rd., Dallas, TX 75218
9256 Markville Dr., Dallas, TX 75243
Hanabi Ramen & Izakaya - Carrollton
2540 Old Denton Rd #120, Carrollton, TX 75006
Hanabi Ramen & Izakaya - Fort Worth
3204 Camp Bowie Blvd, Fort Worth, TX 76107
800 N Coit Rd #255B, Richardson, TX 75080
3201 Riverfront Dr., Fort Worth, TX 76107
▲ Instant Ramen with Kimchi
Top 20 Instant Ramen Toppings
by Matt Rodbard | epicurious.com
AMERICAN CHEESE: Individually-wrapped slices of American cheese are not for sandwiches or burgers. Because those slices are actually barely real food. But the thin, oily cheese-ish product works in magically rich ways when melted on top of hot noodle soup.
BOK CHOY OR CHINESE SPINACH: Asian greens wilt on contact with hot soup and are a nice contrast to the spices and proteins you will also be adding. Make sure to wash your greens thoroughly, then wash them again—nothing ruins an artfully made bowl of instant ramen like a little sand.
DRIED SEAWEED: Called nori or kim, sheets of umami-packed seaweed can be cut into thin strips with scissors or crumbled atop the broth and noodles. Adds crunch and elements of “the sea.”
EGGS: In the recipe I contend that you should always mix an egg into your ramen. Just what shape your egg takes is up to you. Top the bowl with a fried egg (watch out Instagram!), or add a poached egg that can be broken over the noodles and broth with supreme runniness.
FISH CAKES: These can be found at all Asian grocery stores, typically pre-cooked and frozen. Defrost, slice thin, and toss into the broth, or skewer and place on the side. Adds both subtle sweetness and a pleasantly fishy vibe. Similarly, Japanese kamaboko— colorful loafs of processed fish that are thinly sliced—can do the same trick.
FRANK’S RED HOT: While sriracha (see below) is the most commonly used hot sauce for ramen, Frank’s adds a similar amount of heat, with more salt and vinegar than sweetness.
FROZEN VEGETABLES: Every freezer has an extra bag of frozen peas, corn or spinach. Run under warm water for a couple minutes to defrost, drain and add to the broth. Adds texture and…you are now eating your vegetables!
FURIKAKE: This incomparable Japanese seasoning is typically served on rice, but it also works to pump up a bowl of ramen. The dry shaker is typically a mix of seaweed, salt, fish flakes or bonito, sesame seeds, sugar and MSG.
GOCHUJANG: This widely available fermented red pepper paste is an anchor in many Korean soups and stews, and can transform weak broth to excellence. Before adding the gochujang, make sure to combine it with a little rice vinegar in a bowl, stirring to break up the clumps.
KIMCHI: You'll find many types of kimchi (cucumber, chive) at your local Korean grocery store. Cabbage kimchi is much easier to find—they sell it at Trader Joe’s. All work well in a bowl of ramen, adding a funky and salty addition that can hang out with any broth.
MISO PASTE OR DOENJANG: Miso is a Japanese paste made from fermented rice and is more sweet than salty. Doenjang uses soy beans. Both can be added when a broth is sagging a bit.
PICKLED GINGER: Raw ginger is way too harsh for ramen, but when pickled it offers a nice contrast to the spice and a little kick. It also can reset you between bites of other foods on the table (think about the Japanese sushi bar)
SCALLIONS: A near universal garnish in East Asian cooking, scallions (or green onions) add freshness to a rehydrated food that is anything but. Try not to go overboard—you don’t want scallion in every bite.
SMOKED OYSTERS: Found in a can. Buy a product that looks legit. I just blew your mind, right?
SPAM: If you are philosophically opposed to Spam, just skip on past this one. But the reality is that Spam is massively popular in Asia and all that concentrated salt and richness works wonders when sliced and tossed into bubbling broth.
SRIRACHA: Makes everything better? That’s a stretch. But instant ramen sometimes needs a little extra heat, so go ahead, add some—I know you have a bottle in the fridge.
TOGARASHI: This Japanese spice blend is made mostly with finely ground dried pepper flakes, but also includes dried seaweed, sesame seeds and the essence of orange peel. Packs both heat and brightness. Use sparingly, as some versions are very hot.
TUBESTEAKS (INDUSTRIAL): I'm talking about hot dogs here, pulled straight from the plastic package, sliced and tossed into the bubbling cauldron. Goes particularly well with American cheese.
TUBESTEAKS (FANCY): I'm talking about legit charcuterie/sausages like bratwurst, andouille, lap cheong, boudin blanc, chorizo. If the sausage is fresh, fry it up, drain the fat and slice. If it’s cured, sliced it thin and scatter on top.
YUZUKOSHO: This Japanese condiment is a mix of three things: salt, hot peppers and yuzu (a type of Japanese citrus). Will add a really distinct brightness to your broth. Use sparingly, or infuse in oil. Either way, something your ramen should check out.