I always enjoyed any food scouting, hopping, and tasting, especially if it’s done with a group who share the same passion, eating! People may not believe it, but I do eat a lot. I would often hear some friends comment that I don’t get fat with all these food events that I attend at. I think it’s just my quick metabolism that contributes to it. And oh, how I wish I would just be perfectly fit with those six-pack abs – that would even make my friends envy.
Tara let’s eat is always our battle cry, and this time we found our bowls filled with authentic Japanese ramen and tendon. The place, Miso-Ten at Robinsons Place in Manila.
If you care to know, I do make my own ramen when there’s time in my kitchen. I just buy this special noodle pack from the convenience store, cook it and garnish it with boiled eggs and seasoning, and voilà! Got my instant ramen at home!
That is why when I found out that we are going to this newly conceptualized ramen restaurant, I did not hesitate but to join the gang of foodies, one sunny afternoon.
Come on, let’s explore Miso-Ten!
First to be served was the Mango Kani Salad (Php 150)
I am always a fruit salad person and anything with fruits on it, minus the mayonnaise, is very much welcome. But since Mango Kani Salad has Japanese mayonnaise, which I find tastier than the popular ones sold in the grocery, I won’t mind digging in and dipping my spoon for a taste of it. The mixture of ripe mango, crabsticks (kani), lettuce, and the orange fish roe (tobiko), are mixed well with every ingredients. Served cold, way better. Other Japanese restaurants prepare Mango Kani Salad with carrots, sesame seeds, and cucumbers.
Next, Yakisoba (Php 180)
Filipinos love the instant yakisoba sold in many convenience stores so it’s not a surprise if we also love eating the authentic yakisoba. In general, soba is referred to noodles in Japan, and yakisoba is stir-fried variety of soba. Miso-Ten’s yakisoba taste a bit like the traditional pancit canton, Filipino styled. I’m not sure if it was meant to taste that way to attract our taste buds where we are more familiar with.
Excellent Tendon (Php 265)
I’m not sure why this is called Excellent Tendon but from looking at it, I already know why. Basically it just can be called tempura donburi, which means ‘bowl of tempura‘. Tendon (天丼) in Japanese literally means a bowl of rice with various tempura on the top. Here at Miso-Ten, it’s called Excellent Tendon, as part of their signature dishes. For Php 265, you’ll be having 3 pcs. ebi, eggplant, string beans, and pumpkin on top of the Japanese rice.
Tan Tan Mien (Php 275)
Tan Tan Mien or Dandanmian noodles is a traditional Chinese dish that is also very popular in Japan. Tan Tan Mien has spicy sauce with vegetables, chili sauce, Sichuan pepper, ground pork, and scallions served over noodles. This one from Miso-Ten is perfect for wake-up calls, literally. Look at the photo and you can see the chili oil all over the soup which clearly tells you how ‘hot‘ this dish is. The minced pork is perfectly cooked with soft-chewy bite on it. Definitely will come back for it.
Ebi Tempura (Php 380 / 5 pcs.)
Prawns battered and deep-fried are like music to my ears. I won’t leave any Japanese restaurants or buffet stations without them on my plate. I love prawns, the bigger and fatter, the better.
Gyoza (Php 140 / 5 pcs.)
Anyone would agree that a Japanese meal won’t be complete if you missed having gyoza on your plate. Another Chinese origin but became very popular in Japan, gyoza is one of the staple food in Japanese table. Gyoza, is a crescent-shaped dumpling filled with ground pork and minced vegetable stuffing steamed, boiled, or fried. Just like tempura, I won’t leave a Japanese feast without the gyoza.
Now we come to the most exciting part, the Miso-Ten Original and Miso-Ten Spicy ramen.
Miso-Ten Original (Php 275)
Miso-Ten Spicy (Php 275)
Both dish has the quality taste of authenticity with precise wheat noodles that is truly a ramen. In most ramen house, chefs made their own ramen noodles as they stick with the authenticity of being “hand-pulled noodles.” Another reason they make their own noodles, is to have their own flavors, very much a signature of their ramen house.
Ramen also includes aji tamago, commonly known as molten lava egg. It’s the aji tamago that adds more flavor to the soup. The process of making these eggs into aji tamago is a well-kept secret from the kitchens of ramen house. But because there is YouTube, secrets are no longer secrets! Aji tamago is a 6 minute soft-boiled eggs in perfect temperature to slow cook eggs.
It is also usual in ramen house to charge customers additional cost for add-on of aji tamago. Here at Miso-Ten, just add Php 35 for extra.
Same with chasyu pork and roast chicken, just add Php 35 for each extra.
Other extras include black garlic, corn, special spice sauce, bean sprout, all for Php 25 each; sesame seed and green onion for Php 15 each; and extra soup for a hefty Php 120.
Other ramen available:
Sesame Miso Php 275
Tonkotsu Php 275
Miso-Ten si located at Level 1, Pedro Gil Wing, Robinsons Place, Manila and Level 2, Al Fresco Area, Robinsons Magnolia.