This Sunday at Broadway and Pine, a new food stand will be popping up next to the tamales, the veggie quesadillas and the gluten-free quinoa bowls: Mighty Ramen hopes to bring authentic Japanese flavor to the Broadway Farmers Market.
Mighty Ramen is the brainchild of chef Rob Tallon, whose passion for ramen started with a childhood instant noodle obsession and grew with a trip to Japan two years ago.
“Probably the closest thing I’ve had to a religious experience in my life was at a couple ramen shops in Japan,” he said.
After hosting ramen-making classes for Ballard’s Pantry at Delancey, Tallon started to think about opening a shop of some sort.
“Last Fall we started with two classes,” he said. “We sold out within an hour or so.”
Tallon said his experience preparing ingredients for that class convinced him that a farmers market stand would be feasible.
“I realized it was definitely something I could handle, and something people were clamoring for,” he said.
Mighty Ramen will offer a menu that includes three food options and rotating special drinks.
“Tosho” ramen — which blends the soy base of Shoyu ramen with the beef-bone broth of Tonkatsu ramen— will be served with a slice of hazelnut finished pork cheek from Portland’s Tails and Trotters. The vegan miso and kelp Kombu-broth ramen will feature sautéed shitake mushrooms and onions. Both ramens will include house-made, cooked-to-order noodles made with Shepherd’s Grain flour.
Tallon said the ramen will likely be priced at $8, and a noodle salad with spring mix, carrots, cabbage, peanuts and sesame-ginger dressing will cost $6.
In Japan, he said, ramen is traditionally a late night food.
“Almost every night we would get ramen at 2-3 in the morning,” he said. “It’s the perfect end-cap to a night.”
But in Seattle, most ramen places hold regular restaurant hours — for example, Seattle ramen staple Samurai Noodle is only open until 10:30 on Friday and Saturday nights.
“My end goal for this project is to offer ramen the way it’s supposed to be served,” he said.
Tallon will make the noodle dough on Saturday. On Sunday morning, he’ll cut the fresh noodles and get his other ingredients ready. And his plans for Sunday afternoon, when the farmers market opens up and Mighty Ramen gets unleashed to the public?
“My main goal is not to have a heart attack,” he said.