RamaMama

Ramen has taken the US by storm! And, no, we’re not talking about that ten-cent block of dried noodles ubiquitous with keeping poor college kids alive in Colorado. Nah, Rama Mama serves up the REAL DEAL. The Japanese are not only known for sushi and anime. Ramen is the latest food craze to be adopted into the American diet. With slow-cooked bone broth (no powdered packets here!) steeped for hours - sometimes days - and the right mixture of seasonings, vegetables, fresh noodles, and meat, you’re going to learn why Rama Mama ramen is far beyond anything cooked up in a college dorm room at CSU. Traditionally, the broth for ramen is made with meat, but not in a rush so all the flavors steep and blend in an amazing symphony. You are served a soup that’s been growing richer and richer for hours topped off with slurpable noodles, fresh veggies, and pork loin or other meat of your choosing. The great thing about ramen is that so much of it is optional. When available, go for a veggie broth and skip the meat. Or try adding some Rama Mama handmade dumplings to mix up the texture and taste. It delivers that homey comfort food feeling of chicken soup - but with a Japanese and Fort Collins twist.