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RamenWire

0409Soma2.jpgSpeaking of ramen, Soma chef Mark Gabriel Medina has been honing his broths since his time as sous chef at sushi restaurant Kata Robata. Currently on the menu are a Korean-influenced black bean ramen, a seafood-based kaisen ramen and a riff on the traditional tonkotsu that uses pork belly. [Eating Our Words]

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