Detailed instant noodle reviews and ratings – watch, read, and discover your next favorite.
Marutai keeps the regional ramen marathon rolling with this bold and fiery take on Japanese ramen: Marutai Miyazaki Spicy Karamen Review. Hailing from the Miyazaki prefecture in Kyushu, this Karamen variety is the only spicy entry in Marutai’s Local Series. The broth centers on chicken and pork, backed up by garlic and chili to deliver a punchy, savory experience.
This specialty ramen, Marutai Nagasaki Agodashi Soy Sauce Ramen, stands out in Marutai's “Local Series” as the only seafood-forward entry. It’s based on a regional shoyu broth that features agodashi, or charcoal-grilled flying fish broth, which adds a sweet and smoky dimension to the flavor. This flavor aims to deliver a lighter take on soy sauce ramen with a seafood-driven twist that’s still hopefully accessible even to non-fish fanatics.
This Marutai Hakata Soy Sauce Tonkotsu Ramen marks the beginning of an annual holiday tradition here at Noodle Journey: the Merry Marutai Marathon. Marutai is legendary among enthusiasts for its 'Bo-Ramen' (stick ramen) format, which offers a texture far superior to the flash-fried bricks of things like Cup Noodles. This specific Hakata variant strikes a balance between a creamy pork bone base and the savory bite of soy sauce.
I’m wrapping up the current lineup of Nissin’s Global Favorites with the Nissin Cup Noodle Original flavor, the third and final variety in this US-made series. While the name suggests this is the same recipe that launched Cup Noodle in Japan in 1971, it’s actually more of an homage. This version features an American-made version of that recipe, which contains salty soy broth with dehydrated shrimp, egg, and what Nissin affectionately calls “mystery meat.” Some fans online have claimed it doesn’t taste like the original they remember, which might be due to the glaring “No Added MSG” label. That decision seems geared toward appeasing American shoppers who still think it’s 1987 and MSG is something to fear.
I'm revisiting Nissin's Global Favorites line with the Nissin Cup Noodle Curry flavor, manufactured in the US despite being based on a classic Japanese variety. Japanese curry is one of my favorite comfort foods. It's thick, mildly sweet, and richly spiced. I regularly buy Vermont Curry roux cubes to make it at home, and while the name "Vermont" would suggest otherwise, it's very much a Japanese product. Japanese curry tends to use honey or fruit for sweetness and has a silky texture with very little heat, even when labeled “hot.”
After enjoying Itsuki's Hokkaido Yuzushio Ramen in the last review, today I'm reviewing Itsuki Hakata Osshoi Tonkotsu Ramen, a vegan take on the famously rich and milky pork bone broth of Hakata-style ramen. This is my second Itsuki review in a row, and I couldn't resist trying it after seeing it sitting there unused in the last episode. Hakata tonkotsu is the same style as Ichiran and is known for a deeply savory, oily broth and thin, floury, non-fried noodles. Despite the name redundancy ("Hakata" already implies tonkotsu from Fukuoka) the “Osshoi” in the product name has cultural weight. It's a cheer shouted during the Hakata Gion Yamakasa festival, embodying energy and tradition, and adds a festive character to the branding.
I’m trying something completely different today: a Yuzu-flavored noodle from Itsuki, specifically their Itsuki Hokkaido Yuzushio Ramen variety. This is the first time I’ve ever had anything with Yuzu, so I’m going in blind but excited. Yuzu is a Japanese citrus fruit that falls somewhere between lemon and grapefruit, and while a few ramen varieties use it, this is the first one I’ve come across in person. I picked this up at my local Asian grocery store for $4.79, but it’s also available online from sites like Yami and Asian Food Grocer. This package contains two servings, which makes the price pretty reasonable.
I’m revisiting the world of Sapporo Ichiban with this Sapporo Ichiban Shio Ramen bowl, the third member of their original flavor trio alongside shoyu and miso. Despite being the most basic of the three on paper, the ingredient list caught my attention. I reviewed the shoyu bowl before and really enjoyed it, so I was curious whether the shio version could hold its own.
I’m trying the third variety (and currently final, at least in the US) in this product lineup: Nissin Raoh Soy Sauce Ramen. After loving the Miso and re-evaluating the noodles in the Tonkotsu version, I’m optimistic about this one. It's a chilly autumn day, which makes this a perfect time to dig into a shoyu broth. Maruchan Gold Soy Sauce is still my reigning favorite in this category, with Sapporo Ichiban’s original flavor as another reliable favorite, so this has stiff competition.
I'm revisiting the Nissin Raoh product line with their Miso flavor, hoping for redemption after being underwhelmed by their American Artificial Tonkotsu version. That one had great noodles but an off-putting yeast-heavy broth. This time around, I’m looking for something more balanced. My current favorite miso is Maruchan Gold Spicy Miso, so this also serves as a natural comparison point.