Today, we have one that was part of Japan Crate’s Umai Crate. So Japan Crate is a subscription service which has all sorts of different options for you. pretty neat stuff from Japan! There’s a coupon code for you too – just use THERAMENRATER to get a special discount at check out.
So here’s what the folks at Japan Crate had to say about this variety -“Enjoy the taste of shio (salt) ramen without the guilt with this healthy version from Kenko Foods. Add your favorite vegetables and meats to make it more tasty.’
Guilt free over here – let’s check it out!
Kenko Foods Health Shio Ramen – Japan
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles in 500ml water for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A light powder.
Finished (click to enlarge). Added soft egg, Salad Cosmo mung bean sprouts, baked chicken (black pepper, NuTek Salt for Life), spring onion. Noodles came out nicely and broth was a salty chicken flavor. It held it’s own and is a decent one, although seemingly more akin to your basic chicken instant. 3.5 out of 5.0 stars. JAN bar code 4973044020036.
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 –
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!
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.
This was a welcome surprise – shio yakisoba! Shio is a popular variety of ramen, but I’ve never heard of it as a version of yakisoba before. Shio translates to salt in English, but that doesn’t mean that it”s just flavored with salt. Wikipedia has this to say about Shio ramen:
Shio (“salt”) ramen is probably the oldest of the four and 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.
I thought the shrimp route would be a good go in this one, and I added a little extra twist in it as well. Let”s check it out!
Here’s the back of the package (click image to enlarge). Not sure, but I’m guessing it contains fish. To prepare, heat oil in a pan and add seafood and veggies and cook a little,m then drop in the noodles and cook longer. Add the seasoning sachet contents and cook til done. Enjoy!
The fresh noodle pouch.
The powder sachet.
Has a light salt and buttery seafood scent.
Finished (click image to enlarge). Added shrimp, cabbage, green onion, sweet onion and pineapple. The noodles have a great gauge and chewiness – spot on. The flavor is light; has a seafood taste with a hint of pepper. Worked really well. 4.0 out of 5.0 stars. UPC bar code 4901959100024.
So Takamori Kosan is located in Kumamoto, Japan. Komamoto has something really cool – a mascot! It’s name is Kuramon, and here is his song.
Here’s another I got at T&T Supermarket up in Burnaby, BC. Took a bit of research, but yep – old style shio ramen is what this is. Shio means salt. – but this isn’t a bowl of saltiness. Shio is light and savory stuff! By the way – did you know that salt was a way to pay people in the past? That’s where the term ‘worth your salt’ and the word salary come from! It brings out flavors, but was also used as a way to keep meats for longer when freezers and refrigerators weren’t around. Anyways, let’s check this one out!
Here’s the back of the package (click image to enlarge).
The noodle block – very thin, tight noodles.
The powdered soup base sachet.
Has a light scent.
The liquid seasoning sachet.
Should liven things up!
Finished (click image to enlarge). Added pork, Walla Walla sweet onion and hard boiled egg. The noodles have a nice gauge and a decent chew. The outside of them is a little lacking insofar that they have a slight gelatinous feel. The broth has a very nice flavor of salt , oil and hints of sesame and fish. Tehre are some sesame seeds here and there. Some might wonder if I used enough water – yep – 500ml. Kind of surprised. 3.6 out of 5.0 stars. UPC bar code 4901990019972.