Nissin collaborated with Muteppou, to create this tonkotsu shoyu cup noodle. Muteppou is famous for its exceptionally rich and thick tonkotsu (pork bone) ramen that is considered to have a very intense flavour. Its rich, high-concentration broth is made with pork bones and water, simmered for several days, in a multi-stage process until the marrow melts into the soup. The broth has a unique, almost sticky texture due to the high amount of collagen and fat, resulting in a kotteri (thick and rich) flavor. Muteppou is originally a Kyoto-based ramen chain that now has locations in other major Japanese cities.
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| 3/4 view of the Muteppou Ramen Cup. It has a distinctive look. |
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| Front side view of the cup. It really emphasizes the Muteppou name in large characters on a red background over a large image of a bowl of noodle soup. There is a heavy use of black that showcases the dark brown broth of the soup along with any motifs, such as Chinese key patterns or dragons really well. |
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| Shows the chef and the rich dark shoyu used in the soup. |
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| Ingredients, allergens, manufacturer's info. |
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| Warnings, and nutritional info. The text shows the main restaurant in Kyoto and says "A popular ramen shop that specializes in thick pork bone soup made with 100% pure pork bones and water." |
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| A closer view of the main label and and soup showing thick noodles and pieces of pork. |
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| Closeup of the noodles on the front. I really like the packaging design - it looks really classy and shows the noodles. Characters say "Rich tonkotsu soup. Addictively rich soup with the richness and umami of pork." |
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| The lid of the noodles showing a bowl with green onions, meat, and thick noodles in the dense broth. It looks like a bowl of noodles from the top and has Chinese dragons and key patterns to decorate the bowl. I've never eaten here, but a Google search shows that their bowls look like this in the restaurant! |
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| You get more branding and messages from the underside of the lid and you can see all of the tonkotsu soup powder, dried green onion, and slices of pork. |
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| There's plenty of soup base powder that is dark with shoyu to make a thick soup. The noodles are also thicker. |
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| More directions and it says to add warm rice or rice balls to the remaining soup, mix well, and you're done! You can use up the remaining broth this way. |
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| Rich flavour sauce. |
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| The soup with a bit of a scum on the surface. I thought it was minced onion, but it does mix into the soup well. |
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| The final soup with the extra sauce packet added in. You can tell it has some viscosity. |
The soup had a nice savory aroma that tantalizes the nose. You could tell this was going to be a thick soup from the large amount of soup base powder, like you'd find in a curry ramen. The soup was fairly thick and very brown. It had a deep, rich flavour, almost beefy with a firm encompassing soy sauce overtone. I kept thinking of onions, like a french onion soup, too, which isn't a bad thing. The pieces of pork were very soft. The noodles were firm, had a good ramen noodle flavour like fresh, and had a good chew. Overall, this is a very tasty noodle soup that you can use up to the last drop by adding in white rice to finish it off!
For more information on Muteppou Group locations, please visit them at http://www.muteppou.com.
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| Closeup of the noodles and meat. |
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