Japan's Myojo Fried Tofu Udon (Instant Noodle Ingredients and Nutrition Facts)

In 2020, travel bans caused by the COVID-19 pandemic led many people to engage in revenge travel, revenge queuing, and revenge spending[1]. Not to be outdone, Mizuc bought the Japanese-made instant noodle “Myojo Fried Tofu Udon” to satisfy the craving.

Myojo fried tofu udon uses a Japanese-style broth (bonito) with a light soy sauce flavor, so even someone like me who rarely drinks instant noodle soup could take several big sips. The sweet fried tofu gives the noodles a more varied flavor, quite different from the Chinese-style instant noodles I’m used to.

The noodles in Myojo fried tofu udon are wider than typical Chinese-style instant noodles. Although both are fried in the manufacturing process, these will still soften after a slightly longer time, but the bite is bouncier than thin noodles. In particular, the noodles are soft yet not crumbly, which won high praise from the elders at home.

The star of the instant noodle is the fried tofu; the noodles and soup are secondary. The flavor is light, making it quite suitable as a late-night snack. Relatively speaking, though, as a late-night snack it may be too light for younger people, so the chance of buying it again on my own initiative isn’t very high. If the fried tofu were sold separately as a dried instant pack, I might occasionally eat a few pieces. But as a household staple for elders, it’s still worth keeping a box around for an occasional change of flavor.

Speaking of instant noodles as a convenience food, I’ve eaten all kinds of flavors since childhood. Our domestic instant noodle products almost uniformly use complex seasoning methods like oil packets and seasoning packets, and even eating one pack a week feels like a burden. In contrast, instant noodles in South Korea and Japan almost always use only dried powder seasoning—simple and plain yet full of vitality. They can market this simple, restrained ingredient design worldwide, which is worth careful consideration by domestic manufacturers.

Mizuc’s Food Recommendation Rating

★★★★

Myojo Fried Tofu Udon Product Information

Product name: Myojo Fried Tofu Udon

Ingredients

• Fried noodles: Wheat flour, palm oil, salt, soybean oil powder, soy protein, yeast extract.
• Toppings: Seasoned fried tofu (sugar, soybean, palm oil, sweetener (D-sorbitol), tofu coagulant (magnesium chloride), monosodium L-glutamate, caramel color, sodium bicarbonate, antioxidant (vitamin E)).
• Soup: Salt, hydrolyzed soy protein, bonito extract, soy sauce (soybean, wheat, salt, glycine), bonito stock extract, bonito powder, yeast extract, dried small fish extract, green onion, kelp extract, spices (pepper), palm oil, flavoring (sesame oil, salt, egg, shrimp extract, chicken extract, pork extract, beef extract).
• Others: Acetylated distarch adipate, monosodium L-glutamate, disodium 5’-inosinate, disodium 5’-guanylate, sweetener (D-sorbitol), caramel color, calcium carbonate, sodium phosphate, antioxidant (vitamin E), silicon dioxide, soy lecithin, thickener (corn syrup), flavoring (contains milk), sweetener (sucralose), vitamin B2, vitamin B1.

Shelf life: 180 days (6 months).

Country of origin: Saitama Prefecture, Japan (sauce packet origin: Saitama Prefecture, Japan / topping origin: Mie Prefecture, Japan).

Importer: Pursuit Excellence Co., Ltd. (Service phone: 02-275569696, Address: 5F, No. 12, Alley 20, Lane 123, Section 6, Minquan East Road, Taipei City).

Nutrition Facts (per serving, 110 g)

• Calories: 495 kcal per serving.
• Protein: 11.1 g.
• Fat: 21.1 g.

Saturated fat: 6.3 g.

• Trans fat: 0 g.

Carbohydrates: 65.2 g.

• Sugar: 9.8 g.

Sodium: 2441 mg.

Allergy warning ⚠️: Not suitable for people allergic to gluten, soybean, fish, sesame, egg, crustaceans, or milk.

References

1. Side Effects of Travel Bans: The Revenge Behavior Phenomenon.