Throwing Ramen and Pho Bowls

Freshly thrown bowls by Samantha Henneke, Bulldog Pottery, Seagrove, North Carolina

We are making bowls for one of our favorite meals, Pho and Ramen. 

These bowls are larger than a regular soup bowl. Their shape needs to have enough room for a handful of noodles, vegetables, two ladles full of broth and our favorite addition -- the Ramen egg.  All of this yumminess needs to fit with room enough to spare so that it doesn't spill out when carrying the meal to the dinner table.

 The past couple of years we have settled on making a Shoyu Ramen we learned from Seonkyoung Longest, a Youtube cooking maven. It is a bone broth based on simmering pork necks for a few hours. (For vegetarians- broths made out of miso are very delicious).  

We love to add a Ramen egg to our soups. A Ramen egg is one that is softly boiled and marinated in a soysauce/mirin mixture for a day. We usually make the Ramen egg in the morning for our evening meal, but you may want to try different marinating times to your taste.

Pho and Ramen are different and are categorized depending on the type of broth and noodles used. This explanation on ChowHound  is an interesting read to learn more about the origins of these delectable soups. 

Samantha is trimming a foot on a bowl, Bulldog Pottery, Seagrove, North Carolina

Freshly decorated bowls, Samantha Henneke, Bulldog Pottery, Seagrove, North Carolina

A bowl full of Shoyu Ramen