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As I continue to slurp my way through a tour of Asian soups, I’ve encountered another possible favorite – sutamina ramen (a.k.a. stamina ramen).  Some intense ramen research landed me at Ramen Dojo in San Mateo where I got acquainted with this timeless Japanese favorite. With the same owners as the mad-popular Santa Ramen, I knew the odds were good that I’d find the real deal.  And, Ramen Dojo specializes in spicy tonkotsu ramen (pork broth). I’m a pal of the pig – how could I resist?

At Raman Dojo every bowl of soup is fortified with a couple of pieces of fatty roasted pork, a few cloves of fried garlic, a handful of sliced kikurage mushrooms, a bunch of strips of green chives, a quail Egg, and a ladle of rich chicken gravy (ground chicken, shitake mushrooms,  ginger, dried shrimp, sesame and chili oil, and red pepper). Combined with tonkotsu, shio, or miso broth and an ample amount of chewy ramen noodles, you learn quickly why this is called stamina ramen. There are enough calories for a sumo wrestler. And, if that weren’t enough, patrons can personalize their soup with tasty adds-ins  like: curry powder, fresh or roasted seaweed, corn, spicy cod roe, bamboo shoots, shitakes, kimchee and green cabbage.

I ordered spicy tonkotsu broth with roasted seaweed, kimchee, extra pork, and  green cabbage.  As advertised, the broth was rich and spicy: a well constructed, ruddy, pork infused stock with balanced umami. The addition of chicken gravy was spot-on, adding both texture and a punchy fragrant element.  For me, the chewy noodles were merely a delivery mechanism for the soothing porkiness – though, rest assured that they didn’t go to waste.

With such a good first experience, I’m pretty sure I caught ramen fever. Let the hunt for the world’s best ramen begin.  I vow to make time for ramen tastings between my search for the  best pho and soon du boo.

Ramen Dojo, 805 South B St. (at 8th Ave.), San Mateo; 650-401-6568; Wed. through Mon., 11:30 a.m. to 2 p.m. and 5:30 to 9 p.m.

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