Two thousand minutes ago, across the wavering streets of the village Tucson, a suburb of the Arizona province, ronin warriors labored in their dojos to prepare for an epic battle of strength and stamina. Their weapon: a wet noodle.
While not necessarily a life or death matter, the cult of the ramen noodle has enlisted multitudes of recruits determined to vindicate the mistakes of their forefathers. The last generation may have been haunted by 10-cent noodles and microwavable cups of dried green onions, but these days ramen is practically an art.
But as the great masters once said: “No ramen is created equal.” (Or was that the founding fathers? Ugh, history!) To separate the samurai from the children, we found five local varieties and put them to the test.—Andi Berlin/Special to Metromix
Pictured: Server Jordan Estabrook digs into a hearty bowl of ramen at Yoshimatsu.