Charumera Miyazaki Spicy Noodles
Charumera Miyazaki Spicy Noodles
Myojo's Charumera ventures south to Miyazaki — a soy sauce and scallop-based broth with a spicy edge that reflects the prefecture's bold food culture. The combination of seafood umami and heat is distinctly Miyazaki. Soup style, regional, and another reason to love Japan's incredible instant noodle diversity.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 320ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 3 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Myojo has been crafting instant noodles in Japan since 1950, making them one of the country's oldest noodle makers. They are especially known for their non-fried, straight noodle technology and their Charumera and Ippeichan brands, which are household names across Japan.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
A clear, elegant soy sauce-based broth with a deep amber colour. Shoyu ramen is the oldest ramen style in Japan, and the best versions balance the saltiness of soy with a rich underlying stock. The result is a broth that is savoury, clean, and deeply layered.
Non-fried, straight noodles that Myojo is famous for. Unlike most instant noodles which are fried to dry them, these are air-dried, giving them a firmer, more authentic texture. They cook into something closer to what you would get at a proper ramen counter.
Shoyu ramen is the oldest style of ramen in Japan, dating back to the early 1900s in Tokyo. The soy sauce-based broth is typically clear, brown, and deeply savoury. It was the default ramen style across Japan before regional variations took off.
The perfect balance between heat and flavour. It has enough spice to keep things exciting without overwhelming the other ingredients. It is the kind of noodle that satisfies both spice lovers and people who usually play it safe. A crowd pleaser with an edge.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.
Shredded Chicken
Shredded chicken offers a savory, protein-packed taste, enriching the noodles with a hearty and satisfying character.