Okinawa Soba Style & Taiwan Maze Soba
Okinawa Soba Style & Taiwan Maze Soba
Maruka's dual experience — two distinct soba styles in one pack. Okinawa soba brings a lighter, island-style flavour while Taiwan maze soba delivers bold, saucy intensity. Both soupless, both soy sauce-based, and both uniquely delicious. A Japanese regional tour in noodle form, imported exclusively for The Ramen Club.
- Open and prep
Peel the lid halfway and take out all the sachets from inside the bowl. Keep the sauce sachets to one side for later on. You will be adding those after draining, not before, so do not mix them up.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line (the inner line). Make sure the noodles are completely submerged so they soften evenly throughout. Pop the lid back on and let everything soak for 3 minutes without disturbing it.
- Drain the water
Peel back the lid to expose the small drainage holes, then carefully tilt the bowl over the sink to drain all the water out. Hold the lid down firmly to stop any noodles from sliding out. Take your time here and get as much water out as you can.
- Add sauce and serve
Remove the lid completely and squeeze in the sauce sachet. Toss the noodles well until every strand is evenly coated with sauce. Serve straight away while it is still hot.
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.
Maruka Foods is the maker of Peyoung, one of Japan's most iconic yakisoba brands. Founded in 1929, the company is based in Gunma Prefecture and has built a cult following for their bold, sometimes experimental flavour releases.
Taiwan has a thriving instant noodle culture influenced by both Japanese and Chinese traditions. Taiwanese brands often use real meat and premium ingredients, and the island's night markets have inspired many instant noodle flavours.
The sauce is what makes yakisoba special. A sweet-savoury blend coats every strand with a glossy, rich flavour. Unlike soup ramen where the broth carries the taste, here the sauce does all the work, so every bite delivers the full flavour without any dilution.
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.
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.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.
Fried Egg
A fried egg brings crispy, golden edges and a runny yolk that melts into the broth for a rich, savoury finish.