Ippin Tokyo Shoyu
Ippin Tokyo Shoyu
Acecook's IPPIN Tokyo Shoyu captures the essence of a classic Tokyo ramen shop — a rich, savoury shoyu soup stock paired with smooth, medium-thick, delightfully chewy noodles. The broth has real depth, the noodles have real bite. A satisfying, authentic soy sauce ramen experience. Soup style, imported from Japan.
- 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 the indicated fill line. 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.
Acecook started in Osaka in 1954 and has since expanded across Asia, with major operations in Vietnam. They are known for bridging Japanese quality standards with Southeast Asian flavours, producing everything from premium Japanese cups to Vietnamese pho.
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.
The noodles in this bowl are crafted to complement the broth style perfectly. The texture, thickness, and cooking time are all calibrated so that the noodles and soup work together as a complete experience rather than separate elements sharing the same bowl.
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.
Shoyu ramen is the foundation of Japanese ramen culture, and a good one is hard to beat. This bowl does not try to be flashy. It just delivers a clean, savoury, deeply satisfying broth with well-made noodles. Sometimes the classics are classics for a reason.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Enoki Mushrooms
Enoki mushrooms offer a delicate, mild mushroom flavor that enhances the overall umami of the dish, with a hint of earthiness.
Fish Cake
Fish cake lends a mild, sweet, and slightly seafood-like taste, enhancing the overall umami of the dish with its smooth texture.
Tofu
Fried tofu offers a hearty, nutty taste and a slightly crispy texture, bringing a wholesome, plant-based addition to the noodles.