Front view of the Shoyu ramen product on a transparent background

Angled view of the Shoyu ramen product on a transparent background

Back view of the Shoyu ramen product. Shows nutrition, ingredients, how to cook and manufacture location

Side view of the Shoyu product showcasing the story of Sun Noodle

Ramen

Shoyu

Ingredients chevron

Noodles

(UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), UNENRICHED WHEAT FLOUR, WATER, CONTAINS LESS THAN 2% OF SALT, SODIUM CARBONATE, POTASSIUM CARBONATE, RIBOFLAVIN),

SOUP BASE

(SOY SAUCE (WATER, SOYBEAN, SALT, SUGAR), SWEET COOKING RICE WINE (WATER, SUGAR, RICE, SALT, LACTIC ACID), SOYBEAN OIL, WATER, SALT, YEAST EXTRACT (YEAST EXTRACT, MALTODEXTRIN), CANE SUGAR, GINGER POWDER, ROASTED CHINESE CABBAGE EXTRACT POWDER (MALTODEXTRIN, SUGAR, CHINESE CABBAGE EXTRACT, CORN OIL), GARLIC POWDER, ONION POWDER, XANTHAN GUM).

CONTAINS SOY, WHEAT.

NOODLES MANUFACTURED IN A FACILITY THAT USES EGGS AND FISH INGREDIENTS.

Behind the flavor

In an homage to the 1910 style, “Tokyo Shoyu”, this ramen is the most refined of all bowls in Japan. The Shoyu flavored soup is not only the dominant seasoning found in Tokyo, but when paired with our wavy noodle, it is easy to see why this ramen has grown into a crowd favorite everywhere.

Boil 2 cups of water. Take 1 pack of noodles out of bag and fluff before adding to pot. Boil for 2 minutes. Stir noodles to keep from sticking.

Remove and turn off stove. Add one pack of the liquid soup base. Stir with a nice ‘lil rhythm until the soup is evenly mixed.

Pour the lovely noodles and soup into a bowl. Garnish with your favorite toppings.

Shoyu

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