Myojo Udon Noodles Original Flavor

Myojo Udon Noodles Original Flavor is a shelf-stable fresh udon produced in the USA. Myojo is a well-known Japanese noodle brand and these are the same noodles a lot of people grew up eating in home-cooked meals. There’s a real nostalgia attached to them.

Produced in the United States.

What’s in the Package

Inside the packaging, you’ll find a vacuum-sealed pouch of fresh, pre-cooked udon noodles. The package also includes a single silver and orange Myojo Seasoning sachet, which contains a concentrated dashi-based soup powder.

How to Cook Myojo Original Udon

1. Bring a pot of water to a boil and add the udon block. Boil for 1 to 2 minutes until the strands naturally separate. Drain the noodles immediately and rinse them. This step is crucial to wash away the lactic acid used to preserve shelf-stable noodles, which otherwise creates a dominant, chemical sourness.
2. In a separate pot (or the same one, cleaned), bring 1.5 cups (approx. 350ml) of fresh water to a boil and stir in the Seasoning sachet.
3. Add your rinsed, blanched noodles to the clean broth.
4. Let them simmer together for 1 minute.

How Does It Taste

The broth is a simple dashi base built on fish stock and bonito powder. It’s clean and the kind of broth that works naturally with thick udon. The problem is the noodles get in the way of it.

Shelf-stable fresh noodles are preserved with lactic acid and the sourness from that process is strong enough here to overpower the dashi completely. It’s a chemical tang that hits before anything else and doesn’t let up. The broth is fine. You just can’t taste it through the acidity.

Pre-blanching is not optional with these. Boil the noodles separately, drain them, then add them to your soup. That step rinses off the preservatives and makes a meaningful difference. Skip it and you’re fighting sourness the whole bowl.

The noodles themselves are a 3 out of 5 on thickness. They’re substantial and chewy in a way that actually reminds me of Bánh Canh, the thick Vietnamese rice noodle. When they’re properly prepared that texture is good.

How Does It Compare

Within the Myojo udon lineup the Original is the baseline. The Beef Flavor and Shrimp Flavor share the same noodle format with different seasoning packets. All three benefit from the pre-blanching step. For a shelf-stable udon that sidesteps the sourness issue the Itsuki Nabeyaki Stove Top Udon is worth comparing.

How to Level Up Myojo Udon Noodles Original Flavor

Pre-blanch first, that’s the most important step. After that, narutomaki fish cake and green onions are the natural additions for a Japanese udon format. Bok choy adds freshness and a mild sweetness that helps counter any remaining sourness in the broth.

Final Verdict

Good noodles, solid dashi broth, and a sourness problem that’s fixable with one extra step. Pre-blanch the noodles every time. Do that and you have a satisfying thick udon bowl. Skip it and the sourness wins.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Myojo Udon Noodles Beef Flavor
• Myojo Udon Noodles Shrimp Flavor
• Itsuki Nabeyaki Stove Top Udon
• Nongshim Bowl Noodles Hot & Spicy
• Sapporo Ichiban Original Flavored Soup

Where to buy Myojo Udon Noodles Original Flavor

• Amazon
• Hmart
• Yami