A longtime follower of the site named Joe C. mentioned I should give this one a try – thanks! It was featured on a YouTube video by a channel called Way Of Ramen. I figured why not and was impressed. The video is at the bottom, but have a look. Maybe a little less mayo? I don’t often do a numbered review in this way, but I thought since apparently it’s very popular right now in Japan, why not?
Sapporo Ichiban Miso Ramen / Garlic / Kewpie Mayonnaise / Egg Version – Japan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, cook noodle block in 500ml boiling water 3 minutes. In a seperate pot, add 1 tbsp Kewpie mayo, an egg, 1 clove grated garlic, and sachet contents and stir. Add in noodles and soup and stir. Finally, enjoy!
The noodle block.
A dry sachet of soup base.
Finished (click to enlarge). Added chashu, marinated egg, shichimi, narutomaki, Salad Cosmo mung bean sprouts, sesame seed, and spring onion. The added garlic, egg, and mayo really give the broth a lot of thickness. It also makes it oilier and heartier which worked well. I’d recommend giving it a try – less mayo though – I think I did more like 1/75 tbsp – the 1 tbsp should suffice nicely. 5.0 out of 5.0 stars.
Watch me cook on Instant Noodle Recipe Time!