Ramen is on the mind of New York City’s trend-focused diners following an opus written last week by the Times’ Pete Wells about the noodle soup. Better known in the United States as the cheap packaged noodles that are a go-to meal for college students, ramen has for several years now been a passion of food fetishists in cities like Los Angeles and New York. Foodies there obsess over the details of broth, noodle texture and the possible merits or faults of slow-fried intestine ...
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