Taiwan Style Spicy Nagoya Ramen
Taiwan Style Spicy Nagoya Ramen
From Nagoya's Sugakiya Foods comes a Taiwanese-style ramen that's become a local obsession. Chewy noodles in a rich, peppery, garlicky spicy soy sauce broth — the kind of bowl that's addictive from the first sip. A regional Japanese favourite with roots in Taiwanese cuisine, now imported for 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 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 4 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.
Sugakiya is a beloved restaurant chain from Nagoya in Aichi Prefecture, operating since 1946. They are known for their affordable, flavourful ramen and their instant noodle collaborations that capture regional Nagoya tastes for a national audience.
Nagoya has a bold food culture known as 'Nagoya-meshi', featuring strong flavours like miso katsu and tebasaki wings. Their Taiwan-style ramen is spicy, garlicky, and intense, reflecting the city's preference for robust, punchy flavours.
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.
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.
Edamame
Edamame contributes a mild, nutty sweetness, infusing the noodles with a wholesome, earthy flavor.
Corn
Sweet corn kernels offer a burst of natural sweetness, providing a refreshing and crisp counterbalance to the noodles' savory notes.