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I’m always surprised by the yield of Sapporo Ichiban noodles. The noodle block starts out so compact and small, yet once cooked, they expand to fill a large portion of the bowl.
Produced in Japan.
The ramen is quite salty, which I find is the case with most Miso flavored instant ramens. The soybean miso taste isn’t that strong. The saltiness might be overpowering it.
To help with the saltiness, I would suggest adding an extra 50-100ml of water.
To level up this ramen, a bit of mirin would add some sweetness and balance. It definitely needs green onion for some freshness. I would also add chashu, a hard-boiled egg, and some crisp bean sprouts and cabbage.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 3/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Mirin, Green Onion, Chashu, Hard-Boiled Egg, Bean Sprouts, Cabbage
Order this instant ramen here: Sapporo Ichiban Miso Ramen
Have you tried these noodles? Rate them below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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