"The vintage charm of Karami Ramen veils the fiery bait waiting at each table. Pots of India and Korean chili paste stew next to garlic chips and chili oil. Applied lightly or in globs, the heat accents the mildness of the vegan seaweed and soy milk broth. In it swirls tofu, cabbage, corn, carrots, cherry tomato, bean sprouts, bamboo shoots, green onion, and a waving sheet of nori over spinach noodles." - Kelly Bone
Kelly Bone
