Cozy Ramen Hybrids

Ramen is a constantly evolving global category with a broad flavor spectrum and endless variations. In recent years, restaurants have spun out plant-based, high-end artisanal and fusion offerings, but newer interpretations are zeroing in on its cozy qualities. By putting a personal touch and tapping international flavor systems, menu developers are bridging culinary traditions to create casual ramen masterpieces that hit a wide consumer audience.

This next wave of addictive ramen bowls dives deep into nostalgic, comfort-food territory, which clearly resonates with today’s consumers. The core of this excitement stems from independent restaurants celebrating their cultures by redefining ramen menus.

Case in point: The married chef duo/owners Aaron Israel and Sawako Okochi at Shalom Japan in Brooklyn, N.Y., have delighted guests with a connection to their Jewish and Japanese roots, respectively. The signature star of the menu is the Matzoh Ball Ramen with chicken broth, scallion, mandels (mini croutons), wood ear mushroom and nori, along with a Spicy Vegetarian version featuring a special shio-koji broth and yuba.

Robbie Felice at Pasta Ramen in Montclair, N.J., brings a bold Japanese and Italian flavor spin together in unexpected ways. Exemplified by Wafu Italian dishes like Mochi Noodle Ramen Carbonara Tsukemen (egg yolk, sesame, togarashi, lemon, Parmigiano) and Kezuri Ramen (leek, potato fritti, lemon and goat cheese, topped with freshly shredded Parmesan)

Bib Gourmand award winner Ramen Del Barrio, in Austin, Texas, combines Japanese and Mexican techniques, artfully balancing flavors and cultures. The restaurant specializes in a rich tonkotsu ramen paired with slow-cooked carnitas. Of note is the Carnitas Tonkotsu (pork broth, shio tare, lard, carnitas, grilled pepper and onions, radish, tortilla strips) and Pozole Tonkotsu offered in a salsa rojo or verde base. Another comfort standout is the Mole Tsukemen featuring thick dipping noodles paired with housemade mole, carnitas and tortilla strips.

Across the pond, Filipino ramen joint Ramo marries Filipino soul and Japanese craft in no-frills dishes that push the London dining scene. The Chicken Sopas Ramen showcases creamy chicken broth, Hakata noodles, Filipino chicken adobo, chicken chicharrón, black garlic oil, scallions, menma, nitamago egg and nori. Another Filipino hybrid that feels like a warm hug in a bowl, is the sour and savory Sinigang Ramen with spicy tamarind seafood broth, grilled king prawns, roasted tomatoes, enoki, scallions, menma, nitamago egg, nori and Hakata noodles.

To further conversation, we’ve outlined seven popular Japanese ramen styles. Each is paired with a complementary cross-cultural comfort “try this” hybrid idea. Comforting snacks, sides, salads, soup and entrées from global cuisines all serve as inspiration for these cozy ramen hybrids.

Hiyashi Ramen (cold ramen with toppings)

• Italian Caprese Comfort Hybrid: chilled ramen noodles lightly tossed in Italian basil pesto + mixed varieties of chopped heirloom tomatoes + lemon zest + a fried mozzarella ball

Tonkotsu Ramen (ramen with a creamy pork bone broth; often with braised pork belly, scallion, and soft-boiled egg)

• American Southern Comfort Hybrid: ramen noodles + rich smoked ham broth + black-eyed peas + braised collards + maple-bourbon-soy sauce glazed braised pork belly slices + fried egg

Miso Ramen (ramen in a savory miso broth, often served with sweet corn, a butter pat and bean sprout topping)

• Mexican Comfort Hybrid: ramen noodles + white miso broth + charred kernels of Mexican-style/flavored street corn + candied jalapeño + mung bean sprouts + micro cilantro + dollop of soft-whipped chipotle butter + chicharrón crumbles

Tantanmen Ramen (ramen with spicy sesame-flavored chile oil/Sichuan peppercorn broth, often topped with ground pork, bok choy and scallion)

• Middle Eastern Comfort Hybrid: ramen noodles + creamy harissa-tahini-flavored chicken broth + miniature lamb kofta meatballs + fresh spinach + dried apricot slices + scallion

Shoyu Ramen (ramen with savory-sweetish, soy sauce-based broth and toppings)

• Polish Comfort Hybrid: ramen noodles + ponzu-roasted chicken bone broth + caramelized onion slivers + boiled ricotta-stuffed pierogi + crunchy bacon bits + dollop of sour cream

Japanese Shio Ramen (ramen in salted lighter clear broth; often with seafood and vegetables)

• Caribbean Comfort Hybrid: ramen noodles + lightly salted, ginger-mirin seafood broth + coconut conch fritters + thinly sliced sugar snap peas + edible orchid flower + lime wedge

Tsukemen Ramen (cold or room-temperature ramen dipping noodles served separately from a bold, hot broth)

• Italian Comfort Hybrid: cold ramen noodles + hot Calabrian broth (beef bone broth, Calabrian ’nduja, crushed roasted tomatoes, roasted garlic, Italian parsley) + side plate of burrata and charred broccolini spears