In the city of Makati in the Phillipines, in a ramen restaurant called Mitsuyado Sei-Men, you can apparently get a cheese dipped ramen dish. I love traditional ramen, and like the author of this article, I bet I’d never order this, but apparently it was good!
My wife’s tsukemen arrived, served beside its bowl of dipping sauce, redolent of the wondrous reek of parmesan on top and with a small bowl of luminescent melted cheese by its side. Mixed together, it looked like a hearty plateful of spaghetti with cheese sauce. Going against every instinct of what is sensible and right in this world, one takes a few strands of this with one’s chopsticks, and dips it into the sauce, a rich but subtle shoyu-derived broth, nothing too strongly flavored. It’s a bite of starchy umami-coated goodness with a soothing warm chaser. The double-cheese sauce is the ace-in-the-hole for this restaurant, which might otherwise not bob its head above the crowd in the competitive ramen wars of the city.
I can’t get the idea of alfredo pasta out of my head when I think of this dish. When I order ramen, I order it for the steamy warming pork broth and the texture of the noodles, not for parmesean, would you guys be brave enough to try this?