Mi and Yu Noodle Bar's ramen

When chef-owner Edward Kim opened Mi and Yu in 2015, he boosted soup to a new level with his ramen bowls. Diners can customize the Japanese dish with their choice of a protein, noodles and broth. We've liked multiple combinations, including the short ribs with udon noodles and an intense adobo-flavored, roast-duck broth; meatballs with the restaurant's wildly popular beef dashi (a full-bodied broth from braised short ribs) and buttermilk-brined fried chicken with pho noodles in a spicy kimchi liquid.

1016 S. Charles St., Federal Hill, 443-388-9295, miandyunoodlebar.com

Algerina Perna / Baltimore Sun
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