January 3, 2018

#2675: Myojo Hyobanya Kakitama Udon

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

This one took a lot of digging on Google and trying various translations and I think I have the name right. I think this may have something to do with egg drop soup? I really am unsure; the ones I see that sound like this one is only cooked 3 minutes and mention the calories on them. I’m completely lost. So I pushed out an ask on The Ramen Rater facebook page so we will see what that brings. In the meantime, let’s continue!

Myojo Hyobanya Kakitama Udon – Japan

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

Detail of the side panels (click to enlarge). Surely this contains meat and/or fish. Toi prepare, add in sachet and boiling water to fill line and cover 5 minutes. Finally, stir and enjoy!

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

Detail of the lid (click to enlarge).

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

The noodle block.

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

Loose bits from the bowl.

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

A dry sachet.

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

A soup base.

Finished (click to enlarge). The udon was thick and very soft. The broth has a fish and sweet flavor that was enjoyable. The included egg and kitsune went very well – almost seemed like something enjoyable for breakfast with the sweetness. 4.0 out of 5.0 stars. JAN bar code 4902881426480.

#2675: Myojo Hyobanya Kakitama Udon - The Ramen Rater - Japan

Myojo Tonkotsu Noodles, Seafood, 7.44 Ounce

How to make Japanese egg drop soup

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