Chinese Noodle Soup

By Dyske    March 31st, 2012

This is beef soup noodle ($5) from Lam Zhou Handmade Noodle & Dumpling at 144 East Broadway, New York, NY 10002.

I used to think Japanese ramen noodles were superior to the original Chinese versions, but now that I started tasting a variety of Chinese noodle soups, I think the Chinese ones are better. I think the Japanese put too many things into their broth. It’s too rich. It’s somewhat ironic that there is a “Ramen” fad in New York right now, popularized by the famous Korean-American chef, David Chang.

One Response

  1. Karina says:

    August 10th, 2012 at 1:42 am

    but japanese noodles isn’t only limited to ramen…there are a variety of types as well, like udon and soba. but i supposed you would have to go to japan to get those cause i have never had anything good in the states. also, i don’t know if they have it in NY, but “shio” flavor ramen is lighter than the other broths, too.