Here’s one that was a gift from the folks at Washoku Explorer – thanks again! This variety from Nagasaki definitely has a fish sense to i, however let’s look at Wikipedia on the subject of Shoyu ramen –
Shōyu (醤油, “soy sauce”) ramen is the oldest of the five, it has a clear brown broth, based on a chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often adorned with marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
Let’s take a look!
Marutai Nagasaki Agodashi Shoyu Ramen – Japan
Here’s the back of the package (click to enlarge). Boil noodles in 500ml boiling water for 3 minutes. Add in sachet contents. Stir and enjoy!
The package contains 2 servings. Here’s one of the servings of noodle.
The dry soup base.
Has a fish scent.
A liquid sachet.
Finished (click to enlarge). Added narutomaki, baked chicken, Salad Cosmo mung bean sprouts and spring onion. The noodles came out wonderfully; gauge and chew were really great. The broth was definitely on the fishy end and not in a way that I prefer. Sesame seeds floated about the surface which was a nice addition. 3.5 out of 5.0 stars. JAN bar code 4902702001230.
An advertisement for Marutai ramen products.