The special roasted
pork fillet soy soup is the
king here: A bowl of golden
noodles swimming in a steaming hot,
fragrant pork broth, topped with pork,
bamboo shoots, spinach, seaweed and
the twin eyes of a halved
soft-boiled egg. This is why you
go to Invincible Ramen: for a
ramen that can't be
beat.
The pork fillet was
falling apart in the soup, perfectly
tender, juicy and fatty. The spinach
and bamboo shoots added just the
right amount of vegetable goodness and
color. The egg was deliciously gooey
and salty. The noodles were not
too soft and bloated, and were
slurped up easily.
But any
ramen enthusiast knows its all about
the broth. Oh, the broth! Nowhere
have I sipped on such a divine
soup stock. Think, savory, almost
creamy in consistency, with such a
dazzling meaty flavor that I could
drink it in a mug for
breakfast, lunch and
dinner.
This same broth can
be found in the less meaty
special vegetable soup and the basic
noodle soy soup (they both come
with a few slivers of the
roasted pork). A bowl of this
stuff alone is worth the trip
to Sanyuanqiao on a blustery Beijing
night, but we branched out with
a few extras.
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