Here’s another one sent by Zenpop. Zenpop is a subscription box service where you can get many varieties of Japanese products sent to your door monthly. Here’s what they had to say about this variety –
Wanton and smooth noodles in the chicken broth soup taste simple but wonderful. You know what wanton is? It’s a kind of Chinese dumpling which is small and usually eaten boiled in soup. This bowl in lighter and lower in calories than others so enjoy freely anytime!
Well, anytime is now! Here’s a little about shio from Wikipedia as well –
Shio (“salt”) ramen is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also used, but they are not boiled as long as they are for tonkotsu ramen, so the soup remains light and clear. Chāshū is sometimes swapped for lean chicken meatballs, and pickled plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
Ah, what the heck. Here’s something about wanton from Wikipedia as well –
A wonton (also spelled wantan, or wuntun in transcription from Cantonese; Mandarin: húndun or húntun) is a type of dumpling commonly found in a number of Chinese cuisines.
Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape.
The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like a guotie (pot sticker) in addition to being boiled or deep-fried.
A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo‘s bindle made by tying all four corners of a cloth together.
A related kind of wonton is made by using the same kind of wrapper, but applying only a minute amount of filling (frequently meat) and quickly closing the wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally “little wonton”) and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves).
Alright – let’s begin.
Myojo Chicken Shio Wanton Noodles – Japan
Detail of the side panels. Conatins shrimp, pork, and chicken. To prepare, add powder base and boiling water to fill line. Cover for 4 minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
The soup base sachet.
A lot of powder.
The wanton from the bowl.
Finished (click to enlarge). The noodles were nice and chewy – had a premium feel to them. The broth was definitely chicken for sure. Was quite comfortable. I really liked the wanton – filled with little meaty bits. Flecks of scrambled egg rounded out the bowl. Not bad. 4.5 out of 5.0 stars. JAN bar code 4902881426428.
Myojo Ippei-chan Yomise No Yakisoba Instant Noodle Case Shio Dare [24pcs]
One of the very first Unboxing Time With The Ramen Rater videos