About Ramen:
Brought to you by Myojo and supervised by Chongqing Restaurant — a legendary, old-school establishment in Yokohama's Chinatown. This is Mala Tang done right.
Toss in your favorite ingredients, simmer it all together, and get ready for that irresistible, perfectly balanced "numbing-spicy" kick (mala). The non-fried noodles are smooth, springy, and have a satisfying chew. The broth? A rich, savory base of red miso, beef, and pork, then kicked up with squid, scallop, and shrimp paste. Real chili peppers and Sichuan peppercorns bring the heat and the signature tingly numbness. This is the real deal — a deeply flavorful, authentic Mala Tang noodle soup.
How to cook
Can be enjoyed even without additional ingredients.
1.Prepare the ingredients
Cut your favorite ingredients (about 180 g) into bite-sized pieces.
Chicken meatballs, bok choy, tomato, shimeji mushrooms, wood ear mushrooms, etc.
2.Add the soup powder
Pour 500 ml of boiling water into a pot, dissolve the soup powder, and turn on the heat.
3.Add noodles and ingredients, then add liquid soup
Once boiling, add the noodles and ingredients one after another, gently stirring to separate, and simmer for 5 minutes.
When the noodles are loosened, turn off the heat, add the liquid soup, and mix well.
4.Serve in a bowl
Transfer the noodles to a bowl first, then pour the soup and ingredients over them. Ready to serve.
