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Toki Underground: Behind the noodles

2:35

October 16, 2012 6:25 PM EDT The H Street NE restaurant serves ramen noodles, but it’s not what you microwaved for a quick meal in college. Owner and head chef Erik Bruner-Yang explains the intense preparation that goes into making his signature bowls of noodle soup. (Gabe Silverman / The Washington Post)

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