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This Ramen noodles is characterized by the texture of its super-thick noodles, which have a strong firmness that makes them feel as if they are from a ramen restaurant, and is referred to as “divine texture.
The noodles, which have a firm elasticity and strong texture, are enhanced by kneading salt malt and pork flavor into the noodle, resulting in a soup with a strong flavor.
As mentioned above, the combination of pork bone and soy sauce broth with chicken oil creates a super thick broth unique to “Japanese Iekei Ramen”!
The noodles are made using the “noodle dense and chunky manufacturing method” that kneads in salted malted rice and pork flavor to create a perfect match with the extra-thick noodles that have the firmness and tightness of those you would find at a ramen restaurant. By adding additional toppings appropriate for “Type of Iekei Ramen,” it is possible to enjoy “Iekei Ramen” as if it were served at a ramen restaurant, and even those with a more authentic taste can enjoy it easily.
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The Kanji “Megami” means “God of Noodles” in Japanese.
As you can see, the package says “Men Kami “Noodle God. The literal translation of the kanji is “God of noodles.
In Japanese, it reads “Megami”.
Megami” is Goddess in English.
As the name suggests, it is decorated with an elegant design that evokes a mysterious atmosphere, and the taste is beyond powerful yet delicate and delicious!
You can casually enjoy the authentic, thick, pork bone and soy sauce soup with noodles kneaded with shio koji (salt malt) and pork flavor that is second to none at ramen restaurants.
This is why many ramen lovers may be interested in this restaurant. （This “Megami” series is the best in the Myojyo Foods line of bagged noodles.)
Tastes pretty promising!
It is also described as “thick-scented tonkotsukotsu shoyu” or “rich soy sauce with a rich chicken oil flavor.
It seems to me that this is a soup inspired by “Iekei Ramen”!
This series of ramen is made with extra-thick noodles and a soup that has a lot of concentrated flavor, and it is reasonably priced!
Even taking into account the fact that there are no ingredients in this series, it seems to be quite inexpensive, and it looks very promising!
What’s in this ramen!
When you open the lid, as you can see, the contents are simple, consisting only of bagged noodles and seasonings, and no ingredients are included. In particular, the pork bone and soy sauce ramen is reminiscent of “Iekei Ramen” (family-style ramen), so the pork chashu pork, bamboo shoots, spinach, and chopped green onions are indispensable ingredients.
The concentrated pork and chicken flavor, combined with the richness and flavor of chicken oil, makes this soup so rich that you can enjoy it with a side of seaweed!
Two types of soups powder and liquid.
Here are the two packets of seasonings used in this recipe. The soup is a combination of powdered and liquid soups, as it is supposed to express delicious flavor!
The liquid soup in particular, when you touch it… it is slightly thickened with condensed pork and chicken flavor.
Try placing it near the pot where you boil the noodles, or lightly rub it by hand to warm it up.
Super thick noodles!!!
As you can see, the noodles are made of authentic, ultra-thick noodles (non-fried)!
The return of the hot water gives the noodles a strong texture and a flavor that grows as you chew them!
There are four steps to making it
- Boil 550 ml of boiling water with the powdered soup, add the noodles and boil for 7 minutes while gently loosening the noodles.
- Put the powdered soup and liquid soup in a bowl in advance.
- When the noodles are loosened, turn off the heat, pour only the hot water from the pot into the bowl first, and stir in the soup to dissolve it.
- Finally, add the noodles and garnish with ingredients of your choice.
Very easy to cook, just like bagged noodles!
Basically, all you have to do is boil the noodles!
After that, try topping with chashu pork, bamboo shoots, etc. as you like.
Let’s make it!
We’re going to quickly bring 550 ml of water to a boil in a pot!
Meanwhile, put the liquid soup and the powdered soup in a bowl!
The liquid soup contains concentrated pork and chicken flavor and oil from the chicken oil, so make sure to squeeze it thoroughly!
Pour the hot water into the soup stock!
Then, when the noodles are finished cooking, transfer only the boiling water to the bowl and stir gently!
This is the process to dissolve the two soups, so there is no need to add all the boiling water.
Cook noodles for 7 minutes, then place in a bowl.
Next, transfer the noodles to a bowl, garnish with your favorite ingredients, and voila!
The super-thick noodles have been thoroughly soaked in hot water, which gives them the same firmness and elasticity as in a restaurant, as well as a powerful chewy texture.
These moderately wavy noodles intertwine extremely well with the soup!
The chicken oil, with its unique flavor, is a rich yet crisp quality dish unique to pork bone and soy sauce soup.
The pork bone and soy sauce broth is reminiscent of “Iekei Ramen,” so I added pork chashu pork, bamboo shoots, spinach, chopped green onion, and nori seaweed as ingredients.
The texture of the noodles is amazing!
As you can see, the noodles are super-thick and have a good “curvature” and a strong, firm texture, just like the noodles you would get at a restaurant!
Even though the cooking time is only 7 minutes, the strong firmness of the noodles gives the impression of high quality!
And this time, in addition to salted malt, pork flavor is kneaded into the noodles, so the more you bite into them, the more delicious they taste!
And it’s even better with the added nori soaked thoroughly in the broth and tossed with the noodles! The seashore flavors go together perfectly!
I highly recommend the seaweed with your ramen!
You can add some white rice to your ramen if you want!
It has a strong salty and umami taste and the original richness of soy sauce, so of course it is delicious even if you dip white rice directly into it!
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