Thanks to CH, we have, in the last year, become Sapporo Ramen fans ( Porter Sq. Exchange.)
During our freezing winters, and especially on wet cold grey days, ramen just makes us feel good. It feels healthy and it is very filling and can be particularly inexpensive if you turn it into two meals.
While Sapporo features many ramen variations, our favs are the Curry Ramen and the Soy Sauce Ramen (this broth has a dashi-like flavor to it).The only problem for us is that those dishes are pretty much just ramen and broth. It gets expensive when you start adding in all the components that we most enjoy, so we've started ordering the ramen as take-out so we can add in our own supplements at home. We sometimes get multiple orders to bookend the week, and we have found the ramen and meat to be fine as much as seven days after purchase.
What we take-away from Sapporo is the ramen dish, with side orders of roast pork(which we prefer to the flavor of the spicy ground pork.) At home, we add our summer corn, soft tofu, sliced scallions, toasted sesame seeds, and our shiitakes. Our cooked local summer corn and cooked sliced shiitakes - we always have in the freezer.The soft 'silken' tofu we use is a pantry shelf item (white box, available at TrJ and Miso Market ) as are the toasted sesame seeds, so we really only have to be sure we have scallions in the frig.
We found out the HARD way (pun ishment) that if you don't eat your ramen for a few days, the noodles sometimes make a solid block that is difficult to separate, even when you cut and add them to your boiling broth and stir well. Now when we get them home, we toss the ramen w/ a tiny bit of oil and repackage them, so when we eventually add them to their broth, they separate into individual threads quite nicely.
When we do reheat our ramen, we take care not to overcook everything. We first bring the very set-up gelatinous broth to a boil. Next we add the ramen and stir well til separated and heated. Then we lower the heat and stir in all the other components, making sure to add the tofu and meat last so the tofu doesn't completely dissolve from stirring and so that we don't overcook and toughen the pork.
Hope these details might help some of you who have considered doing this at home.