Twin Cities holds its own in the Ramen Wars

By: Cecilia Mazumdar-Stanger

Innovative restaurants in New York and Tokyo, like David Chang’s Momofuku and Chef Ivan Orkin’s Ivan Ramen, spark mixed reactions about the “authenticity” of different ramen dishes.

Consumers debate about the best noodles to slurp up and which traditional broth recipes are the tastiest. While the debates are sour, the food itself is warm, accessible and playful.

Ramen transcends categorization: You can just as easily find it at a street-side noodle shop as an upscale sushi bar.

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