Tenkaippin Kyoto Chicken Noodle
Tenkaippin Kyoto Chicken Noodle
Tenkaippin's signature Kyoto-style ramen is famous worldwide for its lusciously thick, rich chicken broth. This exclusive import — available only for Ramen Club subscribers — brings that celebrated bowl home. Creamy, deeply flavourful, and unlike any other chicken ramen you've tried. A true taste of Kyoto.
- 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.
Sanyo Foods has been making instant noodles in Japan since 1953. They are the company behind the famous Sapporo Ichiban brand and are known for their regional ramen collaborations, often working directly with celebrated ramen shops.
Kyoto has its own distinct ramen identity, separate from the tonkotsu-heavy south. Kyoto-style ramen often features a thick chicken broth and straight noodles, with a richness that reflects the city's culinary sophistication.
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.
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.
This one is hard to get even in Japan, which is part of what makes it special. But the real reason we love it is the flavour. It delivers something you genuinely cannot find on local shelves, and that surprise factor is what our subscribers keep coming back for.
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.
Shredded Chicken
Shredded chicken offers a savory, protein-packed taste, enriching the noodles with a hearty and satisfying character.
Spring Onions
Spring onions provide a mild oniony bite and a touch of freshness, adding a hint of pungency and color to the dish.