Moshi Koshi Noodle Boss

12:17:00 PM

A photo posted by Danielle (@awsmchos) on

They serve three types of noodles at Moshi Koshi Noodle Boss: ramen, soba and udon.

Ramen is the Japanese take on Chinese-style wheat noodles. It's different from egg noodles, which is used for mami. When ordering ramen, you can choose your preferred broth between shoyu (soy sauce-based), miso (made with fermented soybeans) and shio (salt-based).

Soba noodles come from soba wheat, a fibrous wheat good for digestion. This is the traditional noodle of Tokyo. The Japanese love soba because it's much more closer to naturemuch more organic, if you will.

Udon is the thickest of all noodles. Among the three, this has the most neutral flavor, making it more adaptable to whatever you want to throw in your bowl.

Moshi Koshi | Awesome in Manila

Moshi Koshi has one simple rule when it comes to eating their noodles: consume quickly. There is a Koshi Clock that serves as a guide to ideal consumption time for each noodle. How you beat the clock is pretty simple: just keep slurping (feel free to make some noise) until the last noodle, while it's all still very "koshi" or chewy. (The Italians call it "al dente".)

Soba is best eaten in  5 minutes or less, ramen in 7 minutes, udon in 8.

Moshi Koshi makes their noodles fresh in the store, preservatives-free, every day. One batch of noodles takes about 40 minutes to make and is enough for 20 servings. According to the owner, they don't like to store noodles in advance as it runs down the "koshi"-ness.

Moshi Koshi | Awesome in Manila

First order of business: ramen.

On the right, we have it in a Miso (P340) broth and the one on the left is Shoyu (P310). These "boss series" bowls are good for two, but you can have your ramen in more humane portions at P210 to P280 (the most expensive options being Tantanmen and Curry Ramen).

The ramen they serve at Moshi Koshi is Tokyo-style. What sets it apart from the ramen you would find elsewhere, say at Hokkaido, is its cleaner broth. Ramen-eaters from the city prefer to have lesser ingredients swimming in the broth. "It may mask the complexity of how you do it, but it's not any simpler. To get to that stage, it's [just] as laborious."


I only got to try the miso ramen, which was unexpectedly yummy. I say "unexpectedly" because I cannot stand the taste of miso. (It's just so weird, you guys, and anyone who likes it is even weirder.) And if there really was miso in this ramen, it did good not to make its flavor shine so much haha.

After the first slurp, it became clear to me what was explained earlier about "koshi". The chewiness of the noodle does affect the whole ramen experience. Here, it made possible a merry mix of textures along with the meat and the vegetables and the egg, which, btw, were all cooked and seasoned well.

Moshi Koshi | Awesome in Manila

Out of all the noodles we had, the Niku Udon (P190) was my favorite. It was confirmed that I'm really not a ramen person, but I was also surprised to discover that there lies an inner udon fan in me.

Moshi Koshi's udon is so thick and filling, bite into it and you have koshi defined without words. The broth is a world of excitement on its own—a little sweet, a little sour, a little savory. All of that in a perfect blend. And I haven't even gotten to the beef yet. Tender, well-cooked and well-seasoned, the beef in this udon is something close to what they serve at Kikufuji. (At least I think so.) I forgot about my feelings for a while!

Moshi Koshi | Awesome in Manila

I couldn't bring myself to appreciate Soba, simply because of its broth. Unlike the miso ramen from earlier, this one has the full-on miso flavor. You can order soba with Tempura (P190), Kara-age (P180), Kaki-age (P170) or Niku (P190).

Moshi Koshi | Awesome in Manila

For me, the most surprising out of everything on the table (and there's still a few more coming after this) was the Cold Soba. You won't find it on the menu, but the owner says every [self-respecting] Japanese noodle house would always have cold soba. He says the Japanese look for it during hotter seasons (hot soba during winter), and they like it best with tempura on the side.

We learned that there's a right way to eat cold soba. First, you take a sip of the dipping sauce, which is a very flavorful yet cleaner blend of soy sauce. Then you mix in wasabi and onions. The noodles are last to show up in the party.

I like this way more than it's hot cousin. This cold soba was the break I had been needing, after moving from one rich flavor to another. It was so refreshing, like someone blasted an AC in my mouth (I know, it's a weird reference). It has the same effect as when you stand in front of an open refrigerator for a few minutes on a wildly hot summer day. If, like me, your tonsils do not have enough tolerance for sweets, try cold soba as a substitute for ice cream.

It's important to note that we've had the plate of cold soba sitting on the table from the very beginning and one hour later, the noodles were still very koshi. Imagine your sari-sari store's brand of instant noodles going cold only after a few minutes, kadiri di ba? Cold soba is not at all like that. It's like the Elsa of all cold noodles.

Moshi Koshi | Awesome in Manila

The koshi factor extends to their Gyoza (P120 / 5 pcs), more specifically the wrapper which was clearly not cheap wonton. It's very chewy and, because it's fried, slightly crunchy. I love me some dumplings <3 and Moshi Koshi got this one right.

Moshi Koshi | Awesome in Manila

Best Kara-age (P190 / 4 pcs) I've had so far. I'm used to getting tasteless, non-crispy fried chicken from Japanese restos but what they serve at Moshi Koshi is unlike the others. It's crispy, juicy and, as soon as your teeth sinks into the chicken, flavors of ginger and garlic will start dancing on your taste buds. It's subtly reminiscent of 101 Hawker's fried chicken but, comparison aside, Moshi Koshi's kara-age can definitely hold its own.

Moshi Koshi | Awesome in Manila

I don't really have much thoughts about the Tempura (P315 / 6 pcs). I could tell that the shrimps were fresh and that it wasn't mostly breading, but taste-wise, there's nothing compelling about it. It was okay.


Same goes for Kaki-age (P170 / 4 pcs) or fried vegetables. You might like this if you like onion rings.

Moshi Koshi | Awesome in Manila

We also got a taste of their Beef Curry (P280), which is totally not Japanese. It's interesting. At first you would get a sweetness that is common to Filipino curries but then, in a matter of seconds, a sourness kicks in. It's a ssimpler flavor than the Indian curry.

Moshi Koshi | Awesome in Manila

This is the Chicken Teriyaki Bento (P260). It comes with a cup of rice, miso soup and four side dishes, namely: pickled vegetables, chicken salad, kimpira gobo (kimpira is the process of "sauteing and simmering", gobo is a root crop) and spinach gomae.

I skipped the pickled vegetables. The chicken salad tastes like homemade chicken spread, except the meat is not smoothly shredded. The kimpira is okay, but it's the spinach gomae that I wish we had more of.

As for the chicken teriyaki, it leans more on the sweeter side. I may like it smoky sometimes, but Moshi Koshi's sweet offering may have its days too.


Moshi Koshi's Yakisoba (P170) is a must-try. It's earthy, it's fruity—I love it. It's far from the instant "yakisoba" that fills our stomachs 'pag petsa-de-peligro. This appeals to my inclination to Chinese food.

Moshi Koshi | Awesome in Manila

Katsu lovers, there's something here for you. This Tonkatsu set (P235) comes with the standard shredded cabbage and a scoop of potato salad. I'll leave you to decide if Moshi Koshi's tonkatsu is ready to take on its more popular contemporaries.

Moshi Koshi | Awesome in Manila

Forget what I said earlier about substituting ice cream. If you can have both cold soba and Moshi Koshi's homemade ice cream (P80), I don't see the need to choose. You can't not have Moshi Koshi's ice cream. Order both the Green Tea and Coffee flavors. You can share it with someone or have it all for yourself, you're happy either way.


Next time you're craving for Japanese noodles, why don't you give Moshi Koshi a try? You may not find it in the top 10 lists that circulate online but, who knows, that might just change over time.

Special thanks to SM Supermalls and Moshi Koshi Noodle Boss for an afternoon of Ramen 101!

Moshi Koshi Noodle Boss
LGF SM City Fairview,
Quezon City
www.moshi-koshi.com

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