This is a review of Myojo's Shio Wonton Noodle Bowl. It is the first of two Japanese style wonton noodle reviews. Wontons are a pretty universal Asian dumpling that originated in China in the 1600s (1644 according to some Internet sites - probably based on a historical mention or a recipe). I'm familiar with wontons in the Cantonese tradition in both plain wonton soup form or wonton noodle form. There were many Chinese chefs working in Japan to spread the dish there. I also reviewed a related wonton bowl here Myojo Charmela Large Mellow Shoyu Wonton Noodle Review.
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| The lid of the noodle bowl. It looks quite regal with the deep green, and golden yellow soup with white wontons in it. The spoon shows how big a wonton is and you can see the nice yellow noodles. Quite an attractive presentation. The classic man blowing the charmela horn and Myojo black cat is in the bottom left. There is cityscape in the background too! |
Cantonese style wontons are typically made of a thin wrapper and a filling of shrimp and ground pork. The wonton wrapper becomes translucent after being thoroughly boiled and has a smooth texture and is made of flour, egg, water, and salt. Wonton noodles are egg noodles that are thin, firm, and are just barely blanched when served in wonton soup. The broth of the soup is a clear, often yellow/tan colour that is chicken/pork/shellfish based to be flavourful, but not overpowering to the wontons.
The wontons in the Myojo bowl are small, but their wrappers do look like your regular wonton wrapper if they were freeze dried. The noodles look more like a regular instant ramen noodle and not an egg noodle.
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| 3/4 view of the noodle bowl. |
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| Ingredients and manufacturer information. |
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| The black characters translate as wonton mein (noodle). The red characters translate as Myojo Charmela. It says a masterpiece of mellow noodles with rich salt. |
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| Nutritional and allergen info. |
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| Preparation directions. Take out the soup stock packets and leave the wontons. Pour in boiling water to the fill line and wait 4 minutes. Then add in the soup stock packets. |
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| Preparation warnings and consumer contact information. |
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| Contents of the noodle bowl. You have a soup stock powder, flavour oil in pink, and the wontons. |
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| Closeup of the wontons. You can see there is filling and they look like dried wontons! |
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| After rehydrating you can see the wontons become translucent and you can see the filling. The noodles are air dried and take a bit longer to rehydrate. |
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| The finished soup with the flavour oil added. You can see the green onion bits floating on the surface. |
The noodles did not have much of a smell when opened. They are air dried noodles. There were four wontons inside and I placed the wontons under the noodles before pouring in the boiling water. The finished soup was yellow, and the soup base powder turned the soup a yellow colour like chicken soup base. It smelled like chicken soup with hints of seafood. The noodles are thin like wonton noodles, but they are more of a ramen noodle. The wontons look like they have the correct type of wrapper and the soup was very mild in flavour. It wasn't too salty despite being a shio ramen, but there was a salty note on the aftertaste so it is salty.
The wonton skins have that silky smoothness to them and were normal in thickness. The fillings were small with a meaty texture but it disappears quick in the chew due to the larger amount of wonton skin. I believe the fillings are basically textured soy protein with flavourings. The noodles are soft and have a chewiness that comes out after the bite. A bit different from your regular noodle but nice. The milder soup is like a comforting broth. This was a pretty good instant soup and I think it lives up to the name.
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| Closeup of a wonton. |
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