Before you dig into Shuxin Liu’s spicy miso ramen ($12) at Xinji Noodle Bar, stop to appreciate the love and passion he puts into each bowl. “Noodles are one of the first things I really enjoyed,” says the chef and owner, who remembers eating ramen with his family on cold, winter days. While steamed buns, Korean fried chicken and dumplings also make up the Japanese-style ramen shop’s menu, Liu’s dense, eggy house-made noodles have wriggled their way into our foodie subconscious. Each batch bathes in a rich, aromatic spicy broth, which gets its heat from a Sichuan-style chili oil and five varieties of peppers. Ohio sweet corn, tender slabs of pork belly and crisp wood ear mushrooms help temper all those bold flavors, while adding the yolky goodness of a soy-soaked egg ($1) unifies and brightens the hearty soup. “I want everyone to be excited when they take the first bite,” Liu says.
4211 Lorain Road, Cleveland, 216-465-2439, xinjinoodle.com
Warm Up With Xinji Noodle Bar's Ramen
Chef Shuxin Liu takes the classic Japanese noodle to another level.
