While ramen is often associated 'round these parts as cold weather food, it has seasonal variants. Summer brings cold noodles served in light broths, sometimes even icy.
Come cold season, expect richer and sometimes spicier broths to keep you warm through the night.
Here are five new seasonal ramen bowls to slurp through the cold season.
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Ikkyu's Black Tantanmen features their signature pork-based tonkotsu broth seasoned with black sesame paste and extra spice. The black sesame adds a roasty, nutty flavor that helps temper the heat of the extra spice. Toppings include bean sprouts, spicy ground pork, green onion, bok choy, and shredded red pepper.
Please note that ramen is only available at Ikkyu on Thursday, Friday, and Saturday.
For more information, visit ikkyutucson.com.
Mama Louisa's takes an Italian take on ramen. The pork and veal stock and house-made alkaline noodles are topped with a soft-boiled egg, braised beef cheek, shaved parsnips and radish, and herb salad. The dish has been adjusted gradually since it joined the menu.
For more information, visit mamalouisas.com.
OBON's menu is updating quite soon, but no official date has been announced yet. However, they revealed their upcoming Johto Ramen with a chicken/pork/fish/red miso broth, garlic chili ground chicken, chashu, pickled Fresno, tabe-rayu, enoki mushrooms, black garlic oil, katsuobushi, toasted sesame seeds, and a soft-poached egg. Expect multilayered garlic flavor and umami. Though it has some spice, don't expect Cyndaquil heat.
For more information, visit fukushuconcepts.com.
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Raijin's three spicy Tantanmen variations highlight the fiery intensity of chili peppers. If you're easily overwhelmed by heat, don't go hotter than the Tantanmen Regular — the Tantanmen Spicy includes habanero in the mix. The Tantanmen Akuma is more for the capsaicin sadists looking for a challenge.
Keep up with Raijin Ramen on Facebook.
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Samurai's Black Garlic Ramen features a unique savory depth along with a touch of sweetness and bitterness from the black garlic.
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The Seafood Tonkotsu Ramen boosts the rich chicken and pork broth with the briny umami of seafood.
Keep up with Samurai on Facebook.
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Thunder Canyon features a different ramen special every Monday. The noodles are made in-house, too. The toppings are far from traditional, but the culinary team there has a trustworthy palate to adventure with.
Keep up with Thunder Canyon Brewstillery on Instagram.
For a list of local ramen shops to visit year-round, read 12 Spots for Japanese Ramen in Tucson.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran's Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
