You may have seen these guys popping up around the Mission and building up a little cult following (you have the slow-cooked egg in the double cha-shu miso ramen to thank for that). But now, you’ll be able to duck into this rustic den on the regular and order up sake-fueled hair of the dog.
Ramen comes one of five ways: in a rich white-red miso with pork stock, a soy sauce base with pork stock, a clearer salt base with pork stock, or in a vegan broth with or without a perfectly soft-boiled egg. Some would argue that ramen's all about the broth, and on that point, Ken Ken does well. Piled high on top is tender pork, baby corn, sprouts, nori, and bok choy. The ramen itself, made in house with flour imported from Hokkaido, is slender and springy.