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Ramen Review – Myojo Chukazanmai

ramen01 Ramen Review - Myojo Chukazanmai

First up we have Myojo Chukazanmai, which I’ve had little luck translating, but “chuka” means Chinese…anyway, the flavor I tried is “soy sauce with chili oil pack”, which is more aiming for a basic Chinese-style broth. They’re also available in more Japan-style flavors like miso. I originally thought they were a Japanese product, but now I hear tell they are actually made in Singapore. Hmmm. I will investigate. Ratings are on a 5 scale:

Price: $1.69
Flavor: 4
Texture: 4.5
Spicy: 0
Extras: Oil/Soy Sauce packet

The noodles are non-fried, and thus they’re very hard and compact. This flavor comes with one packet of powdered soup base, and one pack of liquid flavoring:
ramen02 Ramen Review - Myojo Chukazanmai

The fat content and heart-stopping sodium content is most likely from the liquid flavoring, which is a mixture of spicy oil and salty sauce. Omitting or using very little of the stuff should help cut back on these two baddies some:
ramen03 Ramen Review - Myojo Chukazanmai

The ingredient list, as is the norm for instant noodles, ain’t a pretty sight:
ramen05 Ramen Review - Myojo Chukazanmai

You can see that the noodles, having been boiled in plain water, exude very little oil:
ramen06 Ramen Review - Myojo Chukazanmai

One thing about these particular noodles are that thet aren’t actualy crinkly, rather they achieve erstz squiggle but simply denting them, the cheap bastards:
ramen07 Ramen Review - Myojo Chukazanmai

But the noodles have excellent texture, resilient, springy, sligtly chewy…. And the broth is clear with a clean soy sauce, ginger and pork flavor, with a strong perfume of sweetness, rice wine, and five spice. Smells like char siu, or yakibuta in Japanese, which is that reddish Chinese roasted pork. It’s a commonly used topping for Japanese ramen.
ramen08 Ramen Review - Myojo Chukazanmai

This is the liquid soup base – the oil is slightly spicy, and the black stuff is unbelievably salty. Adding some does improve the flavor, but not more than a few drops before it gets way too oily/salty:
ramen09 Ramen Review - Myojo Chukazanmai

Here’s an example of how you might prepare a bowl for a quick meal. It’s topped with some sliced brisket, an egg I fried and sliced, scallions, and sliced mushrooms. In the end, as close to real ramen as I’ve gotten in an instant noodle. Really, really good:
ramen10 Ramen Review - Myojo Chukazanmai

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10 Responses to “Ramen Review – Myojo Chukazanmai”

  1. Alvina

    A frequently home-style meal for us was “wonton mein” — noodles, soup and wontons. Common ramen add-ins for me are a poached egg (crack an egg open right onto the boiling broth while you’re cooking the noodles), frozen wontons or dumplings, fish/beef/shrimp/squid balls and some chopped veg (baby bok choy, Napa cabbage, choy sum). Char-siu or roasted duck also rock.

  2. Alvina

    My mom has this weird recipe she got from an American friend of hers for “Ramen Noodle Salad”. Something kind of like this:

    1 head Napa cabbage – chopped
    5 green onions, chopped
    2 pkg. Ramen noodles (broken)
    1 c. slivered almonds
    1/2 c. butter

    Brown noodles and almonds in butter; set aside.

    DRESSING
    1 c. salad oil
    2 tsp. soy sauce
    1 c. sugar
    1/2 c. vinegar
    1/2 tsp. salt

    Mix until well blended. Add dressing and noodle and nut mix to cabbage 15 to 20 minutes before serving.


  3. Your love of Ramen has me reminiscing a bit. A co-worker and I used to joke about the need to create a Ramen only restaurant. It was somewhat inspired by the Cereality and other hoity-toity cereal places. If someone is willing to pay 4-5 bucks for a bowl of cereal, Ramen has to be a possibility too. Not only that, it is just so versatile and could be served so many different ways.


  4. Tried e-mailing you, but it got returned…

    One thing always bothered about ramen is how unhealthy it is. The taste I still crave, of course. I see you mentioned some “non-fried” editions, which I will have to look for. They seem to be gaining some popularity recently, as I’ve noticed some new brands popping up in local food stores. Where I am in PA, we have a pretty good variety of food stores, besides the normal Giant, Acme, etc. I think I’ll have to start browsing the ramen isle to try some different stuff. I’ve had the normal flavors. And when I was on my honeymoon in Maui, I brought some crazy brands back. Even ones complete with some sort of crazy wafer looking things.

    As for Cerealism/Cereality…Google says there is one here: 3631 Walnut St Philadelphia, PA 19104. But their website doesn’t acknowledge it. I had saw it several years ago. I thought it was actually at a rest stop on some highway (most likely Pennsylvania turnpike). It is killing me though, because I can’t specifically remember where. I remember who I was with and that I was there because of work. Even specifically remember talking about the place. Think one guy actually stopped and ate there, and we were busting on him cause of how expensive it was. The other part that makes it difficult is I think they opened a bunch of them, and shortly after closed a bunch. I did find this place:

    http://www.thecerealbowl.com/home.html

    It has a location in Newark.

    That also reminds me of a restaurant (something on Food Channel) that was selling TV dinners. And they looked like your low level, run of the mill, dollar a box swanson dinners. The fact they gotta markt this up to 7 or 8 bucks annoys me. It’s a cool/unique idea, but prices are ridiculous.

    The broth part is interesting. I had no idea it would be difficult to make. That’s really strange. You would think it’d be no different than regular soup broth. Maybe it’s the MSG? Had no idea it had MSG in it until I read your article.


  5. Thanks for all the info! Yes, apparently MSG is pretty much necessary to get that particular flavor that ramen shop broth has. This is said to be true for most pho broth as well. But you mentioned you brought back some ramen with “disks” in it? OK this is a long shot, but years ago there was this one brand that had dried rice-flour disks in it. In fact it was a favorite of my family – it’s the brand we ate at the Thanksgiving I mention in the article – but it suddenly stopped being sold. If this is the same brand you brought back, would you consider selling it to me? It was called “Dduk Gook Ramyun” I think. Is there any way you could send me a pic of the package? I realize I sound quite insane, but please it would mean a lot to me! Hahaha thanks!


  6. Well re-read the error from the e-mail, and it said something about spam/virus. So it must not have liked one of the words I had used.

    Unfortunately, that package of Ramen/ramyun is long gone. Otherwise, I would have gladly given it to you. It was from my honeymoon in 2004. I bought a few random food items from Maui and brought them back. The ramen, I actually ate. I still have a can of Hawaiin Spam lying around somewhere though. I don’t remember much about the ramen though. I believe it was in a normal package (not a bowl). And the discs kind of looked like the white and pink thing:

    http://og-made.com/wp-content/uploads/2007/04/23.jpg

    They were much smaller though. I’d say the size of a dime, and more circular (looked like a little gear). I remember it saying it had something like “dried fish chunks” in it, so I was leary. Someone else wound up eating it.

    Do you have a website for your restaurant? Or a menu available anywhere?


  7. Alvina, Henry or anyone…Where can you find wontons? I have looked high and low, but the only thing I can find are “potstickers”, which aren’t quite the same thing. I am loving szechuan wontons, and wouldn’t mind making some at home. Although the szechuan sauce is pretty hard to find bottled also. Seems pretty easy to make though.


  8. I loved this review – I love this ramen too and I hope you don’t mind but I posted a link to your blog in my most recent post.

  9. Joe

    In actuality, the soup base is the saltier of the two sachets. If you have ever dipped a chopstick into the packet and had a taste, you would be surprised. To reduce your sodium intake simply use a few drops of the liquid sachet and less than half of the soup base. And don’t drink the soup either. simple.


  10. hello this article was very usefull for me. But it was difficult to find it with google.es. Maybe you should improve it with seo plugins for wordpress like WP seo. Just a tip ;)

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