MYOJO Chukazanmai with Soy Base

This Myojo Chukazanmai ended up being very yummy. When I unwrapped the package, the first thing I noticed was the dried noodles. It looked like they were handmade because of their inconsistent shape. Preparation was a little different than usual: boil noodles in water, take off heat, pour noodles into bowl and add seasoning powder, oil/soy mixture and combine thoroughly. You’ll notice that the seasoning powder dissolves immediately, which is a nice attention to detail. I wish Mi Goreng seasoning powder dissolved so quickly and consistently. The soy was strong but went well with the toasty chili oil. A very nice balance flavor-wise. My soup was a little too salty….i should have added a bit more water. However, despite that minor adjustment…these noodles were great. The noodles were soft and chewy because of their unusual shape. And the simple flavors of the soup are rich and comforting. Good thing I have another pack on hand.