Merchandised at Ward Marukai next to the new Shoyu Ramen with Chicken Soup Base, was this here Miso Ramen with Fish Soup Base. Wow, we’re gettin’ low on the base! Boom-boom-boom. Boom-boom-boom (to the tune of Black Eyed Peas). lol
This is another nama ramen product made for Yamachan of Japan by Nippon Food Service, Inc.. in San Jose, California. Luckily as I discovered with the their Shoyu Ramen with Chicken Base, being made in the USA doesn’t necessarily mean it will taste “Americanized”. It’s very authentic to ramen you’ll find right in Tokyo. Now let’s find out how their take on Miso Ramen is.
First of all I’ll have to admit I’m not a fan of Miso ramen. I LOVE Miso Soup. Love the stuff. But when it comes to ramen that’s miso-flavored? Nah, not my favorite. Yet I’ll still eat it. Besides, even so-so ramen can arguably be better in my mind than a really good burger. That’s how much I love the stuff!
Knowing my somewhat bias there on the get go, let’s move on and see what we’ve got, looking now at the back of the package…
I’m not about to retype all those ingredients, so if you want, go ahead and click on that photo to read what’s in it.
Without reading that, we do know that A: there’s miso paste in it; and B: it has a fish soup base. Namely from Bonito extract, or Dashi if you will.
Like most packages of nama ramen, it includes 2 servings….
Not really the most appetizing thing to look at, here’s the Miso and bonito soup base in the bowl, ready for some hot water…
Add 1-1/4 cup of boiling water, and you got your Miso Ramen broth…
Just like miso soup, notice the clouding effect as it moves within the current of the stirred water. Hey, that almost sounded poetic. “Like horses galloping on a wide open plain into the yonder, as the sunset kisses another day goodbye.” lol
I decided to add a boiled egg to this bowl of ramen, so killing two birds with one stone (no pun intended), I boiled the egg along with the noodles…
Add the noodles to the broth, then the garnish, including charsiu (Chinese style), menma (marinated bamboo shoots), negi (green onion) and tamago (egg), and voila, Miso Ramen, Yamachan style with fish soup base….
You know what? Even though I said I don’t really care for miso-flavored ramen, I’m kinda’ diggin’ this one! If I drink the broth by itself I still don’t care for it, but when eaten with the eggy-flavored noodles, charsiu and menma, it’s pretty good! It certainly doesn’t taste simply like miso soup with noodles in it, but has a much more complex flavor thanks to all the other “stuff” they have in the soup base; most notably the bonito. While in my humble opinion, the Shoyu Ramen with Chicken Soup base is much, much better, for those who are fans of Miso Ramen, I think they’ll be pleased with this offering from Yamachan.
The noodles had the same qualities I explained in the last post on its, ehem, I’ll dare to say, BIGGER BROTHER lol, the Shoyu Ramen. Al dente, silky, with that distinctive “eggy” flavor, while only faintly being able to tell they were previously frozen.
Summing it up, in highly biased opinion towards Shoyu Ramen, I still give Yamachan’s Miso Ramen with Fish Soup Base a very solid 2 SPAM Musubi (good!).
What? Yamachan Miso Ramen with Miso Flavor Fish Soup Base
Who makes it? Nippon Food Trends, Inc. in San Jose, California, for Yamachan of Japan
Where did you buy it and how much did it cost? Ward Marukai. $2.49 per 11.43 oz. package (2 servings)
Big shaka to: Good enough to make a non-fan of Miso flavored ramen smile. Broth flavor has an authentic Japanese ramen shop complexity to it. Noodles are al dente, silky, with that distinctive “eggy” flavor.
No shaka to: Being biased against anything other than Tokyo style Shoyu Ramen.
The Tasty Island rating: 2 SPAM Musubi