Charumera Tonkotsu Ramen
Charumera Tonkotsu Ramen
Myojo's Charumera is a cult favourite in Japan — non-fried, straight, hard noodles paired with a rich tonkotsu broth and a seasoning oil that deepens every sip. Myojo specialises in creating the kind of firm, authentic noodle texture that tonkotsu purists crave. Ninety seconds to cook. A lifetime to remember.
- Boil the water
Bring 450ml of water to a rolling boil in a saucepan. While you are waiting for it to heat up, open the packet and lay out all your sachets so everything is ready to go once the water hits temperature.
- Cook the noodles
Drop the noodles into the boiling water and let them cook for 90 seconds. A gentle nudge with chopsticks or a fork halfway through keeps them from sticking together. You want them soft but still holding their shape.
- Prep the bowl
While the noodles simmer, empty the soup base and flavour sachets into a separate serving bowl. Adding them to the bowl first means the hot water dissolves everything evenly, giving you full, rich flavour in every single spoonful.
- Pour and combine
Take the saucepan off the heat. Pour the hot cooking water into the bowl first to dissolve the seasoning, then transfer the noodles in. The broth should come together beautifully as everything mixes. Give it a good stir.
- Serve and enjoy
Stir from the bottom up one more time to make sure the seasoning is fully incorporated and the broth looks rich and even throughout. Serve piping hot and finish with your favourite toppings for the complete experience.
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.
Fukuoka is the undisputed ramen capital of Japan. The city's yatai (street food stalls) along the Naka River serve tonkotsu ramen late into the night, and the local ramen culture is so strong that it draws food tourists from across the world.
A rich, creamy tonkotsu broth made from simmered pork bones. The long cooking process extracts collagen from the bones, turning the broth milky white and giving it a velvety texture. It is the kind of broth that feels substantial enough to be a meal on its own.
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.
Tonkotsu broth is made by boiling pork bones for 12 to 20 hours until they break down into a creamy, milky white soup. The technique originated in Kurume, Fukuoka, in 1937 when a cook accidentally left the bones boiling too long and discovered the result was delicious.
A beautifully executed tonkotsu that proves you do not need a restaurant to get a great bowl of pork bone ramen. The broth is rich without being heavy, and the noodles are perfectly matched. It is the kind of quiet excellence that makes this one a repeat favourite.
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.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.
Cabbage
Cabbage provides a refreshing, slightly sweet crunch, adding a vegetable-based lightness and freshness to the dish.