[NEW EATS] Vegetarian ramen now available at Machida Shoten

Yokohama-Iekei style ramen shop, Machida Shoten has just released its brand new menu featuring two new ramen dishes and a plethora of sides exclusive to the Singapore outlet – the first Machida Shoten outside of Japan.

Garden Vege Ramen

Vegetarians who have been hankering for a bowl of warm ramen soup will rejoice at the latest addition at Machida Shoten. The Garden Veggie Ramen (S$15) is a colourful and light offering where the broth is made of seven different vegetables that give it a strong umami flavour. Topping the ramen is a selection of fresh vegetables, like arugula, baby corn, deep fried lotus, eggplant and bell peppers, as well as fried garlic oil to give the ramen an aromatic kick. No meat products are used in the Garden Veggie Ramen, which makes it suitable for vegetarians. However, eggs have been used in the noodles so it is not vegan-friendly.

Miso Tonkotsu Ramen.jpg

The other new ramen is the Miso Tonkatsu Ramen (S$15), a piquant offering that uses both red and white miso in a rich and thick tonkatsu soup base. The dish is then topped with sweet corn, cabbage and butter for added creaminess.

Cha-Shu CroquetteSeasoned Iberico Spareribs

Apart from ramen, Machida Shoten has also introduced exclusive new sides. Our top picks include the Cha-Shu Croquette (S$6 for three), which is made with minced pork and onions, breaded and then deep fried and topped with ketchup. The bite-sized pieces are enough to whet appetites and will definitely be a hit with young children. Our other favourite is the Seasoned Iberico Spareribs (S$14) that are first boiled till tender then seasoned with Machida Shoten’s original sweet soya sauce. It pairs well with the Garden Veggie Ramen for those looking for a lighter meal alternative but want a bit more protein during their meal.

Machida Shoten serves authentic Yokohama-Iekei ramen, which is what many refer to as tonkatsu ramen and is characterised by its use of pork and chicken bones that have been boiled for hours on end to produce a thick and creamy broth. Iekei is also known as ‘home-type’, which encourages patrons to customise their bowl of ramen according to textural preferences; choose thickness of soup, firmness of noodle and spiciness when ordering.

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