Ginza Kagari White Chicken Soup Soba
Ginza Kagari White Chicken Soup Soba
Inspired by Ginza Kagari — one of Tokyo's most sought-after ramen shops — this Nissin collaboration captures their famous white chicken broth. Creamy, rich, and beautifully nuanced, it's a tori paitan style that's smooth rather than heavy. A taste of Ginza's finest, now available through The Ramen Club.
- 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 450ml (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 5 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.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
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 rich chicken-based broth that delivers clean, savoury depth without the heaviness of pork. Chicken broths in Japanese ramen are often underrated but can be incredibly nuanced, with a lighter mouthfeel that lets the seasoning and aromatics shine through clearly.
Buckwheat soba noodles with a nuttier, earthier flavour than standard wheat noodles. The darker colour and slightly grainy texture give them a distinct character. Soba pairs beautifully with lighter broths and dashi-based soups where the noodle flavour can shine.
Japanese soba noodles are made from buckwheat flour, giving them a distinctive nutty flavour and darker colour. They can be served hot in broth or cold with a dipping sauce. The buckwheat also makes them slightly more nutritious than standard wheat noodles.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
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.