Meshikou is hands-down the best, y'all! From the time it first opened (even though we were living mostly out of state then), they've become our go-to need-a-warm-soup-to-save-my-life spot; and the incredible ramen, warm staff, clean/funky/intimate interior and cozy-as-heck tea in a little gold teapot keep driving us back here week after week.
First of all, true confessions: I'm a broth girl. Less interested in noodles; I could drink tea and drink soup all the (winter) day long and pretty much die happy.
Second confession: I'm also a vegetarian. That makes it harder, sometimes, in the kingdom of broth. I've had way too many subpar veggie stocks -- or, worse, stocks actually flavored with chicken or fish and called veggie; and it's sad to have to slurp up bouillon-cube pho or ramen while my bae gets the twelve-hours-simmered cream of the pork hunk crop.
Anyone with me on this, you'll love Meshikou!
They not only have a killer, kickass basic vegetarian miso broth; but they've just added an incredible (and unlike anything we've ever had, anywhere) szechuan oil-infused mala broth, too!
The vegetarian ramen comes with corn, bamboo shoot (not the gross kind from my childhood that came in a can/frozen stir-fry), asian greens, and finely sliced mushrooms -- wood ear, maybe? -- as well as Meshikou's signature tofu. This stuff is THICK, y'all! It's fried on the edges, thank goodness; and is delicious in a vegetarian adaptation of Meshikou's beloved BBQ chasu bun; but this tofu'll fill you up, pronto.
I just learned, tonight (and maybe this only works for us because about half our remaining disposable income goes to Meshikou from September to June), that the impossible is possible: they COMBINED the vegetarian miso and mala/szechuan broths for me, AND I got a fireball on the side -- and the result was incredible! My partner got the regular ol' (incredible) veg mala; we traded broth tastes a bunch, and, while I acknowledge that chefs know best and these are separate soups for a reason (the real mala has an incredible richness from both a szechuan tare in the stock; and szechuan oil on top!), the miso does lend a richness that I can't live without. Then again, the mala delivers a real depth of szechuan oil flavor that's pretty unparalleled. See why I had to ask to combine them?
Another of tonight's discoveries -- you can get the noodles on the side! Broth girl moi always consumes almost all of said broth, and then begins the precarious job of transposing my extra noodz; chopsticks pinch by chopstick pinch, to my partner's bowl -- *he* appreciates those pesky extra noodles. I, however, lose a whole ton of broth in the process. Enter tonight's "noodles on the side" discovery -- whaaaat? I can get a magical full bowl of broth; and bae gets extra noodles: yaaas! I do have tummy troubles from wheat; and it would be INCREDIBLE if they eventually moved to making/offering gluten free rice ramen noodles (we love the green rice/forbidden rice) for GF and wheat-sensitive customers ... can you imagine a homemade rice noodle, like the ungodly incredible Lao soup noodles at Indochine (!!!); all warm and cozy in some mala/miso broth? Still my dreaming heart, y'all.
Other great (veg) options: we love the chasu buns with tofu (or you can get one of each) and the karate rice bowl, at $4, is an amazing deal -- our intuition tells us they just might be able to do a BBQ tofu version of it, skin to the chasu?!
Also, can't say enough about the super-nice staff, the really perfect interior deco combo of natural materials and strange hypermod noodle art, and the awesome bathrooms -- clean AF, and complete with faux mirror glasses and serve yourself tiny peppermint candies.
Meshikou is a gem in a sea of Bethel deliciousness; but you won't find better ramen -- and especially not vegetarian ramen! -- anywhere in town. Don't just wait for the temperatures drop -- get thee here! read more