I've been to quite a few Asian noodle bars, & they all seem to have a big
pot of tasty yellowish soup to add to the noodles.

I suspect its out of a packet & full of MSG but does anybody know what they
use?

gtoomey

In
Gregory Toomey > typed:
> I've been to quite a few Asian noodle bars, & they all seem to have a
> big pot of tasty yellowish soup to add to the noodles.

Do you know what country the noodle soup was? Japanese? Chinese etc., ?
There are dizzying varieties of noodle soups in Asia, all depends on the
country and province. Can you describe this dish in greater detail? Ie.,
was the noodle white or yellow; hot or cold soup, any toppings?
~Jayde

In
Gregory Toomey > typed:
> I've been to quite a few Asian noodle bars, & they all seem to have a
> big pot of tasty yellowish soup to add to the noodles.

Do you know what country the noodle soup was? Japanese? Chinese etc., ?
There are dizzying varieties of noodle soups in Asia, all depends on the
country and province. Can you describe this dish in greater detail? Ie.,
was the noodle white or yellow; hot or cold soup, any toppings?
~Jayde

"Jayde" > wrote in message
nk.net...
> In
> Gregory Toomey > typed:
> > I've been to quite a few Asian noodle bars, & they all seem to have a
> > big pot of tasty yellowish soup to add to the noodles.
>
> Do you know what country the noodle soup was? Japanese? Chinese etc., ?
> There are dizzying varieties of noodle soups in Asia, all depends on the
> country and province. Can you describe this dish in greater detail? Ie.,
> was the noodle white or yellow; hot or cold soup, any toppings?


Indeed. It's like talking about "European soup."

Peter

In article >, "Peter
Dy" > wrote:

> "Jayde" > wrote in message
> nk.net...
> > In
> > Gregory Toomey > typed:
> > > I've been to quite a few Asian noodle bars, & they all seem to have a
> > > big pot of tasty yellowish soup to add to the noodles.
> >
> > Do you know what country the noodle soup was? Japanese? Chinese etc., ?
> > There are dizzying varieties of noodle soups in Asia, all depends on the
> > country and province. Can you describe this dish in greater detail? Ie.,
> > was the noodle white or yellow; hot or cold soup, any toppings?
>
>
> Indeed. It's like talking about "European soup."
>

you know, it's the stuff with the liquid and the things floating in it
and it comes in a bowl....

monroe(gettin all specific)

In article >, "Peter
Dy" > wrote:

> "Jayde" > wrote in message
> nk.net...
> > In
> > Gregory Toomey > typed:
> > > I've been to quite a few Asian noodle bars, & they all seem to have a
> > > big pot of tasty yellowish soup to add to the noodles.
> >
> > Do you know what country the noodle soup was? Japanese? Chinese etc., ?
> > There are dizzying varieties of noodle soups in Asia, all depends on the
> > country and province. Can you describe this dish in greater detail? Ie.,
> > was the noodle white or yellow; hot or cold soup, any toppings?
>
>
> Indeed. It's like talking about "European soup."
>

you know, it's the stuff with the liquid and the things floating in it
and it comes in a bowl....

monroe(gettin all specific)

In ,
Gregory Toomey > typed:
> I've been to quite a few Asian noodle bars, & they all seem to have a
> big pot of tasty yellowish soup to add to the noodles.
> I suspect its out of a packet & full of MSG but does anybody know
> what they use? gtoomey

I'm going to hazard a guess, and say that it's probably Japanese... if
so, it may be Shoyu Rahmen/Ramen. This soup is flavored with basic
ingredients like pork, chicken, green onion, garlic, ginger, sake, and
shoyu. Some people may add a little "dashi" which is a light seafood
stock of konbu kelp, and dried bonito shavings. Another variation of
dashi is to use dried sardines whis is a common component of Miso soup
for Miso Rahmen. The noodles itself, have eggs in it, though the instant
variety - Top Ramen, I believe, don't. Shoyu Rahmen is generally served
with beansprouts, Japanese style char siu, kamaboko (sliced fishcake),
nori seaweed, marinated bamboo shoots, and green onions. ~Jayde

In ,
Gregory Toomey > typed:
> I've been to quite a few Asian noodle bars, & they all seem to have a
> big pot of tasty yellowish soup to add to the noodles.
> I suspect its out of a packet & full of MSG but does anybody know
> what they use? gtoomey

I'm going to hazard a guess, and say that it's probably Japanese... if
so, it may be Shoyu Rahmen/Ramen. This soup is flavored with basic
ingredients like pork, chicken, green onion, garlic, ginger, sake, and
shoyu. Some people may add a little "dashi" which is a light seafood
stock of konbu kelp, and dried bonito shavings. Another variation of
dashi is to use dried sardines whis is a common component of Miso soup
for Miso Rahmen. The noodles itself, have eggs in it, though the instant
variety - Top Ramen, I believe, don't. Shoyu Rahmen is generally served
with beansprouts, Japanese style char siu, kamaboko (sliced fishcake),
nori seaweed, marinated bamboo shoots, and green onions. ~Jayde

"Jayde" > wrote in message
k.net...
> In ,
> Gregory Toomey > typed:
> > I've been to quite a few Asian noodle bars, & they all seem to have a
> > big pot of tasty yellowish soup to add to the noodles.
> > I suspect its out of a packet & full of MSG but does anybody know
> > what they use? gtoomey
>
> I'm going to hazard a guess, and say that it's probably Japanese... if
> so, it may be Shoyu Rahmen/Ramen. This soup is flavored with basic
> ingredients like pork, chicken, green onion, garlic, ginger, sake, and
> shoyu. Some people may add a little "dashi" which is a light seafood
> stock of konbu kelp, and dried bonito shavings. Another variation of
> dashi is to use dried sardines whis is a common component of Miso soup
> for Miso Rahmen. The noodles itself, have eggs in it, though the instant
> variety - Top Ramen, I believe, don't. Shoyu Rahmen is generally served
> with beansprouts, Japanese style char siu, kamaboko (sliced fishcake),
> nori seaweed, marinated bamboo shoots, and green onions. ~Jayde
>

Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
Only the Shio Ramen (or the prepackaged Chicken flavored instant ramen)
would have "yellowish soup". That's why I suspected the poster was
not talking about Ramen or any Japanese noodles.

Musashi

"Jayde" > wrote in message
k.net...
> In ,
> Gregory Toomey > typed:
> > I've been to quite a few Asian noodle bars, & they all seem to have a
> > big pot of tasty yellowish soup to add to the noodles.
> > I suspect its out of a packet & full of MSG but does anybody know
> > what they use? gtoomey
>
> I'm going to hazard a guess, and say that it's probably Japanese... if
> so, it may be Shoyu Rahmen/Ramen. This soup is flavored with basic
> ingredients like pork, chicken, green onion, garlic, ginger, sake, and
> shoyu. Some people may add a little "dashi" which is a light seafood
> stock of konbu kelp, and dried bonito shavings. Another variation of
> dashi is to use dried sardines whis is a common component of Miso soup
> for Miso Rahmen. The noodles itself, have eggs in it, though the instant
> variety - Top Ramen, I believe, don't. Shoyu Rahmen is generally served
> with beansprouts, Japanese style char siu, kamaboko (sliced fishcake),
> nori seaweed, marinated bamboo shoots, and green onions. ~Jayde
>

Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
Only the Shio Ramen (or the prepackaged Chicken flavored instant ramen)
would have "yellowish soup". That's why I suspected the poster was
not talking about Ramen or any Japanese noodles.

Musashi

>> In ,
>> Gregory Toomey > typed:


In ,
Musashi > typed:
> Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
> Only the Shio Ramen (or the prepackaged Chicken flavored instant
> ramen) would have "yellowish soup". That's why I suspected the poster
> was not talking about Ramen or any Japanese noodles.
> Musashi

I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
a name trend in Europe I wonder? Also, the poster suspected it was
packaged... maybe as you mentioned he was talking about the packaged
variety found in supermarkets. Hmmm...~Jayde

>> In ,
>> Gregory Toomey > typed:


In ,
Musashi > typed:
> Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
> Only the Shio Ramen (or the prepackaged Chicken flavored instant
> ramen) would have "yellowish soup". That's why I suspected the poster
> was not talking about Ramen or any Japanese noodles.
> Musashi

I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
a name trend in Europe I wonder? Also, the poster suspected it was
packaged... maybe as you mentioned he was talking about the packaged
variety found in supermarkets. Hmmm...~Jayde

"Jayde" > wrote in message
nk.net...
> >> In ,
> >> Gregory Toomey > typed:
>
>
> In ,
> Musashi > typed:
> > Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
> > Only the Shio Ramen (or the prepackaged Chicken flavored instant
> > ramen) would have "yellowish soup". That's why I suspected the poster
> > was not talking about Ramen or any Japanese noodles.
> > Musashi
>
> I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
> a name trend in Europe I wonder? Also, the poster suspected it was
> packaged... maybe as you mentioned he was talking about the packaged
> variety found in supermarkets. Hmmm...~Jayde
>

I am not familiar with that term "noodle bar" either.

Musashi

"Jayde" > wrote in message
nk.net...
> >> In ,
> >> Gregory Toomey > typed:
>
>
> In ,
> Musashi > typed:
> > Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
> > Only the Shio Ramen (or the prepackaged Chicken flavored instant
> > ramen) would have "yellowish soup". That's why I suspected the poster
> > was not talking about Ramen or any Japanese noodles.
> > Musashi
>
> I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
> a name trend in Europe I wonder? Also, the poster suspected it was
> packaged... maybe as you mentioned he was talking about the packaged
> variety found in supermarkets. Hmmm...~Jayde
>

I am not familiar with that term "noodle bar" either.

Musashi

"Jayde" > wrote in message
nk.net...
> >> In ,
> >> Gregory Toomey > typed:
>
>
> In ,
> Musashi > typed:
> > Except that Shouyu Ramen has "brownish soup" not "yellowish" soup.
> > Only the Shio Ramen (or the prepackaged Chicken flavored instant
> > ramen) would have "yellowish soup". That's why I suspected the poster
> > was not talking about Ramen or any Japanese noodles.
> > Musashi
>
> I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
> a name trend in Europe I wonder? Also, the poster suspected it was
> packaged... maybe as you mentioned he was talking about the packaged
> variety found in supermarkets. Hmmm...~Jayde
>

I am not familiar with that term "noodle bar" either.

Musashi

"Monroe, of course..." > wrote in message
...
> In article >, "Peter
> Dy" > wrote:
>
>> "Jayde" > wrote in message
>> nk.net...
>> > In
>> > Gregory Toomey > typed:
>> > > I've been to quite a few Asian noodle bars, & they all seem to have a
>> > > big pot of tasty yellowish soup to add to the noodles.
>> >
>> > Do you know what country the noodle soup was? Japanese? Chinese etc., ?
>> > There are dizzying varieties of noodle soups in Asia, all depends on
>> > the
>> > country and province. Can you describe this dish in greater detail?
>> > Ie.,
>> > was the noodle white or yellow; hot or cold soup, any toppings?
>>
>>
>> Indeed. It's like talking about "European soup."
>>
>
> you know, it's the stuff with the liquid and the things floating in it
> and it comes in a bowl....


We got one of those when we ordered a large plate of crabs. We thought it
was to rinse out our hands! I did that with Hot and Sour Soup once too. It
hurt, but the vinegar helped to remove the grease.

Peter

"Monroe, of course..." > wrote in message
...
> In article >, "Peter
> Dy" > wrote:
>
>> "Jayde" > wrote in message
>> nk.net...
>> > In
>> > Gregory Toomey > typed:
>> > > I've been to quite a few Asian noodle bars, & they all seem to have a
>> > > big pot of tasty yellowish soup to add to the noodles.
>> >
>> > Do you know what country the noodle soup was? Japanese? Chinese etc., ?
>> > There are dizzying varieties of noodle soups in Asia, all depends on
>> > the
>> > country and province. Can you describe this dish in greater detail?
>> > Ie.,
>> > was the noodle white or yellow; hot or cold soup, any toppings?
>>
>>
>> Indeed. It's like talking about "European soup."
>>
>
> you know, it's the stuff with the liquid and the things floating in it
> and it comes in a bowl....


We got one of those when we ordered a large plate of crabs. We thought it
was to rinse out our hands! I did that with Hot and Sour Soup once too. It
hurt, but the vinegar helped to remove the grease.

Peter

"Jayde" > wrote
> >> Gregory Toomey > typed:

> I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
> a name trend in Europe I wonder?

As "bigpond.com" is an ISP in Australia, the original poster is
probably from Down Under. Although I've not seen the term "Noodle Bar"
I can guess at the concept. We have similar places in Toronto which
serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
Vietnamese etc. dishes, and you can choose a noodle (thin egg noodles,
thick shanghai, udon, ramen ...) and then select a broth (chicken,
miso, pho ...) to create your own combo. A Chinese chicken/shrimp
broth would be a thin yellowish soup. Each restaurent would have its
own recipe so it's impossible to recommend a recipe without finding
out what ingredients that particular restaurent is using!

"Jayde" > wrote
> >> Gregory Toomey > typed:

> I hesitated also... I'm not familiar with the term "Noodle Bar". Is this
> a name trend in Europe I wonder?

As "bigpond.com" is an ISP in Australia, the original poster is
probably from Down Under. Although I've not seen the term "Noodle Bar"
I can guess at the concept. We have similar places in Toronto which
serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
Vietnamese etc. dishes, and you can choose a noodle (thin egg noodles,
thick shanghai, udon, ramen ...) and then select a broth (chicken,
miso, pho ...) to create your own combo. A Chinese chicken/shrimp
broth would be a thin yellowish soup. Each restaurent would have its
own recipe so it's impossible to recommend a recipe without finding
out what ingredients that particular restaurent is using!

In om,
Tippi > typed:
> As "bigpond.com" is an ISP in Australia, the original poster is
> probably from Down Under. Although I've not seen the term "Noodle Bar"
> I can guess at the concept. We have similar places in Toronto which
> serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
> Vietnamese etc. dishes, and you can choose a noodle (thin egg noodles,
> thick shanghai, udon, ramen ...) and then select a broth (chicken,
> miso, pho ...) to create your own combo. A Chinese chicken/shrimp
> broth would be a thin yellowish soup. Each restaurent would have its
> own recipe so it's impossible to recommend a recipe without finding
> out what ingredients that particular restaurent is using!

Ah! That's a very interesting concept! I've not yet come across a place
that served a variety of noodles from different countries. I'll have to
keep an eye open for it! Thanks for the info. ~Jayde

In om,
Tippi > typed:
> As "bigpond.com" is an ISP in Australia, the original poster is
> probably from Down Under. Although I've not seen the term "Noodle Bar"
> I can guess at the concept. We have similar places in Toronto which
> serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
> Vietnamese etc. dishes, and you can choose a noodle (thin egg noodles,
> thick shanghai, udon, ramen ...) and then select a broth (chicken,
> miso, pho ...) to create your own combo. A Chinese chicken/shrimp
> broth would be a thin yellowish soup. Each restaurent would have its
> own recipe so it's impossible to recommend a recipe without finding
> out what ingredients that particular restaurent is using!

Ah! That's a very interesting concept! I've not yet come across a place
that served a variety of noodles from different countries. I'll have to
keep an eye open for it! Thanks for the info. ~Jayde

"Jayde" > wrote in message
k.net...
> In om,
> Tippi > typed:
> > As "bigpond.com" is an ISP in Australia, the original poster is
> > probably from Down Under. Although I've not seen the term "Noodle
Bar"
> > I can guess at the concept. We have similar places in Toronto
which
> > serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
> > Vietnamese etc. dishes, and you can choose a noodle (thin egg
noodles,
> > thick shanghai, udon, ramen ...) and then select a broth (chicken,
> > miso, pho ...) to create your own combo. A Chinese chicken/shrimp
> > broth would be a thin yellowish soup. Each restaurent would have
its
> > own recipe so it's impossible to recommend a recipe without
finding
> > out what ingredients that particular restaurent is using!
>
> Ah! That's a very interesting concept! I've not yet come across a
place
> that served a variety of noodles from different countries. I'll have
to
> keep an eye open for it! Thanks for the info. ~Jayde
>
It's not a noodle *bar* but there is a chain called "Oodles of
Noodles" which seems to cover Asia from Thailand to Japan and it is
not at all bad, IMHO. I have lunch at the branch in Bethesda, MD once
in a while.


--
James V. Silverton
Potomac, Maryland, USA

"Jayde" > wrote in message
k.net...
> In om,
> Tippi > typed:
> > As "bigpond.com" is an ISP in Australia, the original poster is
> > probably from Down Under. Although I've not seen the term "Noodle
Bar"
> > I can guess at the concept. We have similar places in Toronto
which
> > serve "pan asian" cuisine. They server Chinese, Japanese, Thai,
> > Vietnamese etc. dishes, and you can choose a noodle (thin egg
noodles,
> > thick shanghai, udon, ramen ...) and then select a broth (chicken,
> > miso, pho ...) to create your own combo. A Chinese chicken/shrimp
> > broth would be a thin yellowish soup. Each restaurent would have
its
> > own recipe so it's impossible to recommend a recipe without
finding
> > out what ingredients that particular restaurent is using!
>
> Ah! That's a very interesting concept! I've not yet come across a
place
> that served a variety of noodles from different countries. I'll have
to
> keep an eye open for it! Thanks for the info. ~Jayde
>
It's not a noodle *bar* but there is a chain called "Oodles of
Noodles" which seems to cover Asia from Thailand to Japan and it is
not at all bad, IMHO. I have lunch at the branch in Bethesda, MD once
in a while.


--
James V. Silverton
Potomac, Maryland, USA

In ,
James Silverton > typed:
> It's not a noodle *bar* but there is a chain called "Oodles of
> Noodles" which seems to cover Asia from Thailand to Japan and it is
> not at all bad, IMHO. I have lunch at the branch in Bethesda, MD once
> in a while.

Hi James:

I did a quick search on Oodles "of" Noodles and found a few references
to it. First, an excerpt from http://www.nissinfoods.com/top.htm

"Nissin Chicken Ramen was considered to be the first fast cook (instant)
ramen in the world. Nissin's Top Ramen brand was introduced in the U.S.
in 1972. For many years, this product was known as "Oodles of Noodles"
in the Eastern U.S. Due to it's popularity, "Oodles of Noodles" was
reintroduced throughout the United States in 2000."

Also, I found references to the chain in Bethesda (yours), Chicago, and
DC area. http://www.washingtonian.com/dining/...es/oodles.html In
DC, the addition of a "sushi" bar has renamed theirs to "Nooshi" - lol!
This is definitely new to me. There aren't any out where I live, but it
would certainly be interesting to try! ~Jayde

"Jayde" > wrote in message
. net...
> In ,
> James Silverton > typed:
> > It's not a noodle *bar* but there is a chain called "Oodles of
> > Noodles" which seems to cover Asia from Thailand to Japan and it
is
> > not at all bad, IMHO. I have lunch at the branch in Bethesda, MD
once
> > in a while.
>
> Hi James:
>
> I did a quick search on Oodles "of" Noodles and found a few
references
> to it. First, an excerpt from http://www.nissinfoods.com/top.htm
>
> "Nissin Chicken Ramen was considered to be the first fast cook
(instant)
> ramen in the world. Nissin's Top Ramen brand was introduced in the
U.S.
> in 1972. For many years, this product was known as "Oodles of
Noodles"
> in the Eastern U.S. Due to it's popularity, "Oodles of Noodles" was
> reintroduced throughout the United States in 2000."
>
> Also, I found references to the chain in Bethesda (yours), Chicago,
and
> DC area. http://www.washingtonian.com/dining/...es/oodles.html
In
> DC, the addition of a "sushi" bar has renamed theirs to "Nooshi" -
lol!
> This is definitely new to me. There aren't any out where I live, but
it
> would certainly be interesting to try! ~Jayde

Yes, I've heard of the Nooshi place but have not tried it. I'm a bit
leery of non-Japanese restaurants that add sushi or generalized
oriental restaurants with sushi on the menu. I know you don't have to
be Japanese to make sushi and that some sushi-making equipment is made
in Korea . Non-specialist restaurants, in my experience, may be
quite competent as far as craftsmanship is concerned but fall down on
freshness and quality (they also often use fake crab!). I have never
found the supermarket statement, "Sushi made fresh daily" to be any
attraction.


--
James V. Silverton
Potomac, Maryland, USA

"Jayde" > wrote in message
. net...
> In ,
> James Silverton > typed:
> > It's not a noodle *bar* but there is a chain called "Oodles of
> > Noodles" which seems to cover Asia from Thailand to Japan and it
is
> > not at all bad, IMHO. I have lunch at the branch in Bethesda, MD
once
> > in a while.
>
> Hi James:
>
> I did a quick search on Oodles "of" Noodles and found a few
references
> to it. First, an excerpt from http://www.nissinfoods.com/top.htm
>
> "Nissin Chicken Ramen was considered to be the first fast cook
(instant)
> ramen in the world. Nissin's Top Ramen brand was introduced in the
U.S.
> in 1972. For many years, this product was known as "Oodles of
Noodles"
> in the Eastern U.S. Due to it's popularity, "Oodles of Noodles" was
> reintroduced throughout the United States in 2000."
>
> Also, I found references to the chain in Bethesda (yours), Chicago,
and
> DC area. http://www.washingtonian.com/dining/...es/oodles.html
In
> DC, the addition of a "sushi" bar has renamed theirs to "Nooshi" -
lol!
> This is definitely new to me. There aren't any out where I live, but
it
> would certainly be interesting to try! ~Jayde

Yes, I've heard of the Nooshi place but have not tried it. I'm a bit
leery of non-Japanese restaurants that add sushi or generalized
oriental restaurants with sushi on the menu. I know you don't have to
be Japanese to make sushi and that some sushi-making equipment is made
in Korea . Non-specialist restaurants, in my experience, may be
quite competent as far as craftsmanship is concerned but fall down on
freshness and quality (they also often use fake crab!). I have never
found the supermarket statement, "Sushi made fresh daily" to be any
attraction.


--
James V. Silverton
Potomac, Maryland, USA