Tokusen Cup Shoyu Ramen
August 28th, 2005
The picture actually look like what you get. Shoyu is soy sauce in Japanese and is one of the four basic kinds of ramen. Least you think that this is just a humble flavor then you have guessed wrong. There are more subtle ways to make this basic flavor than you can image.
On opening the lid, the spartan look of the content sets me back a bit. I guess that looks can be deceiving. When prepared, it tasted seductively good as I slurped the soup sauce with the noodle. The flavor was vibrant with a nutty taste of toasted sesame and tangy zing of anchovy, spices and ginger. It is a light sauce, so you need a sip of soup with each bite of noodle. It is a starchier noodle that most Asian likes. The shoyu flavor did not overpower other ingredients and you can taste the chewy kernel of sweet corn, succulent pieces of onion, etc.
This unpretentious entree hits the right note with me as something that I would enjoy often.
Cooking Directions
- Open lid, add contents of all soup seasonings into the bowl
- Pour boiling water up to the inside line - about 1 cup, close lid and let steep for 3 minutes.
- Remove lid, stir well and serve.
Product of Japan, distributed by Nishimoto Trading Co., Ltd.
Ingredients*
Net wt. 2.75 oz (78g)
Noodle
Wheat FLour, Palm Oil, Potato, Salt, Calcium Carbonate, Guar Gum, Potassium Carbonate, Tocopherols.
Powder Soup Base
Salt, Soy Sauce (Soybean, Wheat, Salt), Monosodium Glutamate, Hydrolyzed Soy Protein, Sugar, Anchovy, Garlic, Ginger, Spice, Caramel Coloring, Yeast Extract, Rapeseed Oil.
Drid Vegetable Mix
Corn, Sesame Seed, Seaweed, Onion.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
The picture actually look like what you get. Shoyu is soy sauce in Japanese and is one of the four basic kinds of ramen. Least you think that this is just a humble flavor then you have guessed wrong. There are more subtle ways to make this basic flavor than you can image.
On opening the lid, the spartan look of the content sets me back a bit. I guess that looks can be deceiving. When prepared, it tasted seductively good as I slurped the soup sauce with the noodle. The flavor was vibrant with a nutty taste of toasted sesame and tangy zing of anchovy, spices and ginger. It is a light sauce, so you need a sip of soup with each bite of noodle. It is a starchier noodle that most Asian likes. The shoyu flavor did not overpower other ingredients and you can taste the chewy kernel of sweet corn, succulent pieces of onion, etc.
This unpretentious entree hits the right note with me as something that I would enjoy often.
- Open lid, add contents of all soup seasonings into the bowl
- Pour boiling water up to the inside line - about 1 cup, close lid and let steep for 3 minutes.
- Remove lid, stir well and serve.
Ingredients*
Net wt. 2.75 oz (78g)
Disclaimer*