hosted by Monohon Ramen
Our next pop up will be at The Canvas Cafe on Hanbury Street (just off Brick Lane). We will be serving Abura Soba, Kotteri Miso Ramen, Shio and Shouyu Tonkotsu Ramen. Scroll down to the bottom of this page if you would like to know more about these dishes.
All ramen cost £10 and will be accompanied with a side dish of edamame.
For this event, we are selling a limited number of tickets over two seatings.
1st seating: 7:00pm
2nd seating: 8:15pm
We will be welcoming walk-ins as well. So if you don't manage to get a ticket, just drop by and we will try our best to fit you in.
Unfortunately this event will not be BYOB. The bar will be open serving a wide range of alcoholic and non-alcoholic drinks!
Date and time:
14 May: 6:30pm - 10:30 pm
42 Hanbury Street,
London E1 5JL
About the dishes:
Tonkotsu Ramen, from Hakata in Southern Japan is pork bone broth made with added kelp and shiitake mushrooms for natural umami. It's boiled furiously for a whole day so that the fat emulsifies into the soup giving the creamy texture and pale colour. We constantly monitor the soup viscosity with a refractometer (honest!) to get the right final thickness. Our tare (seasoning sauce), is made from over 10 different ingredients and we measure salinity (using a different refractometer this time) to make sure the saltiness is the same in every bowl. It’s served with thin, home-made noodles.
Unlike other shops, our Kotteri (rich) Miso Ramen is made with a creamy 'paitan' broth. We fry roughly chopped vegetables, minced pork, ginger and garlic until fragrant. We then whisk in a blend of miso pastes and our own hot paitan. It is served over thicker noodles than those you get with Tonkotsu - all made in house of course. Try it with a topping of sweet corn and a knob of butter melting into the hot soup!
Abura Soba, also known as maze soba, is a soupless ramen. It has even thicker, chewier noodles served with a sesame oil-based sauce. Finished with pieces of menma (seasoned bamboo shoots), char siu (braised pork), onsen tamago (slow poached egg) and beansprouts. You mix the toppings and noodles with the sauce and egg so that every strand of noodles is coated with goodness!