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The Vifon Tokyoto Miso is a Japan-style miso ramen made in Vietnam by Vifon, which is already an interesting crossover before you even open the bag. Vifon is a brand I know for their Vietnamese pho and bún, so a miso from them had my attention.
Produced in Vietnam.
What’s in the Package
Inside the bag you’ll find a round disc of wavy wheat noodles, a brown vegetable pack with dehydrated cabbage, green onion, and small tofu cubes, and a green soup base pack with the miso seasoning.
How to Cook Vifon Tokyoto Miso
- Bring 500ml of water to a boil.
- Add the noodles and both seasoning packs, and cook for 4 minutes. I’d bump the water up to about 550ml because at the package ratio the broth runs very salty.
How Does It Taste
The first thing that hit me is that it smells like pizza. Salted, umami, a little oily, with a warm dashi-adjacent depth underneath. Not a description I expected to write about miso ramen, but that’s what came out of the bag.
On taste, the broth is very salty at the package ratio. Adding more water solves most of that and lets the actual miso flavor come through. There’s a brown dashi-bouillon weight under the miso and a soft umami from the shrimp powder and seaweed listed in the ingredients. The dehydrated vegetable pack had a surprising amount of green onion and cabbage, which read well in the bowl.
The noodles are the surprise here. Chewy, a little springy, and thicker than the brand’s usual pho and bún vermicelli without tipping into udon territory. Vifon leveled up their noodle game on this one. James and I were both impressed.
How Does It Compare
This is a different animal from Vifon’s usual lineup. It doesn’t sit next to the Vifon Pho Ga Chicken Flavor or the Vifon Beef Flavor Bun Bo Hue at all. For a fair miso comparison, reach for the Sapporo Ichiban Miso Ramen or the Sanyo Foods Junren Sapporo Miso Ramen, which are both more traditional Japanese misos with a cleaner balance.
The Tokyoto is saltier and has thicker, chewier noodles. If you already love miso ramen and want to try a Vietnamese-made version with notably better noodles than most shelf miso instants, this one is worth a try.
How to Level Up Vifon Tokyoto Miso
A splash of sesame oil right at the end is the first easy fix. It rounds out the miso and adds the finishing aroma the dehydrated pack doesn’t carry. Don’t overdo it. Half a teaspoon over the top goes a long way.
Any Asian green works here, but my favorite would be adding some Napa cabbage. A soft-boiled egg is almost automatic with miso. If you want more protein, a piece of fresh tofu or a few slices of cooked pork bring it closer to the bowl pictured on the package.
Final Verdict
The Vifon Tokyoto Miso is saltier than it needs to be but the bones are here. The miso-dashi flavor is real, the dehydrated pack is generous with cabbage and green onion, and the noodles are really good. I’d grab this again.
Related Instant Ramen
- Vifon Pho Ga Chicken Flavor
- Vifon Beef Flavor Bun Bo Hue
- Sapporo Ichiban Miso Ramen
- Sanyo Foods Junren Sapporo Miso Ramen
- Nissin Cup Noodles Ramen Bistro Japanese Miso
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 2/5
- Noodle Thickness: 3/5
- Noodle Type: Chewy Wavy Wheat
- Topping Suggestions: Sesame Oil, Stir-Fried Iceberg Lettuce, Garlic, Napa Cabbage, Soft-Boiled Egg, Fresh Tofu
How do I rate my ramen? Check out the Ramen Rating Guide.
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More to Try
- More from Vifon: Vifon Pho Ga Chicken Flavor, Vifon Pork Flavor Bean Thread Noodles
- Topping pairing: Spinach
- Recipe to try: SPAM and Egg Buldak Spicy Ramen
