Nissin Japanese Ramen Tokyo Shoyu

Almost every loc­al­ity in Japan has its own vari­ation of ramen. And Nissin have come up with series of instant noodles that cel­eb­rate three of these vari­ations. This here is Nissin Japanese Ramen Tokyo Shoyu. It uses a strong, aro­mat­ic shoyu (Japanese soy sauce) and sea­weed with Nissin’s ‘secret recipe’.

The instant noodles are cooked in 550 ml of uncovered boil­ing water for 4 minutes. After remov­ing from the heat, the season­ing powder and season­ing oil are stirred through before top­ping with shred­ded sea­weed.

The pack­aging recom­mends adding sliced roast meats, leeks, soft boiled eggs and Japanese sea­weed for an indul­gent bowl of ramen. D and I find soft-boiled eggs the simplest.

This instant ramen has a fra­grant soy sauce smell, which comes through pleas­antly as a sweet shoyu fla­vour in the broth. When cooked with the lid off, the amount of water reduces to cre­ate a rich­er broth that infuses the noodles, oth­er­wise, the noodles do not take on the fla­vour of the broth and taste rather bland. As expec­ted, the fla­vour is less com­plex and rich than the ones you have at ramen res­taur­ants, but it’s non­ethe­less enjoy­able with the dried sea­weed adding that extra hit of umami and tex­ture to the noodles.

Of the three fla­vours in the Japanese Ramen series, the rather ordin­ary fla­vour of this one saw it come in last.

This pack­age of Nissin Japanese Ramen Tokyo Shoyu con­tained 116 grams with instant noodles and soup base. It was pro­duced in Singapore and pur­chased in Sydney, Australia in 2017.