Nissin RAOH King Doro, Kotteri, Chicken Instant Noodle Bowl Review

I think this RAOH King Doro, Kotteri, Chicken noodle has been out in Japan for a few years (since 2022) and this is the first time I've run across it.  When I saw these on the shelf at the Chinese supermarket I bought a few of these when they were available.  The RAOH brand instant noodles are usually quite good for the noodles and the soup.  These noodles are air dried, but they actually have a more complex process that makes the noodles in layers to enhance the bite and chew.  Kotteri means thick so this will be a thick soup that will cling to the noodles.

Tasty RAOH Kotteri Chicken instant noodle bowl.  I like how the bowls are octagonal like the logo.

This particular ramen bowl is supposed to have a very rich chicken flavour which you can enhance with a bit of heat by adding the chili oil sachet to it. This particular ramen is really pushing the chicken aspect as you can tell from the silhouette of the rooster behind the octagonal RAOH logo for this product lineup.  It even has a piece of dehydrated chicken chashu instead of the regular pork.

Lid of the ramen bowl.  The big characters across the centre say "King Dolora" aka RAOH (a repeat from the logo). All of the text at the bottom means 'It has bottomless taste, once you get into it, you can't get out.  Kotteri chicken hot water.'

Ingredients.

Manufacturer's contact info.

Allergens.

Directions.  There are six steps to making this soup. Step 2 is super important.  Do not add any of the soup bases otherwise the noodles will not rehydrate or loosen well.  Step 4 indicates that you need to add boiling water and wait 5 minutes.

Nutritional information.

3/4 view of the noodle bowl.

There are a lot of sachets inside this instant noodle bowl.  I like this!  The is a liquid soup base, a powdered soup base, a chili oil packet, and a piece of dehydrated chicken.

The non-fried noodle block.

Steps 1 and 2 indicate that you peel the lid back halfway, take out all of the sachets, and then just put in the dehydrated chicken so it can rehydrate with the noodles for 5 minutes.

After 5 minutes you can add in the powdered and liquid soups.  Some people do the powder first and then the liquid.  I'm going in with both.

This soup is a chicken white soup (tori paitan) that has a very rich chicken flavour.  The thickness of the soup means it coats the noodles with strong, intense flavour.  I'd agree these statements and enjoyed the roast chickeny smelling soup base that isn't as suited as broth, but it is great with noodles.  Adding in the chili/garlic oil made the flavour kick out some more, and you can add as much or as little of the extra flavour oil. I didn't think it was all that spicy and would give is a mild or light heat rating.  The noodles were chewy with a good clean snap and bite to them.  The chicken chasu was very styrofoamy in feel before rehydration, but added a bit of a meaty chicken element to the soup for one of two mouthfuls.  This was a very good ramen soup and a definite buy if you see it or a variant of it.

The ramen noodles ready to eat.

Closeup of the noodles and a piece of the chicken.

Follow me on Twitter or Instagram at @Tostzilla or my feedburner. 
More snacks, ramen and Japanese pop culture.