Maruchan Seimen Shoyu

My Experience

I gave this a try earlier and deliberately skipped any toppings to get a proper, clear taste. The noodles undoubtedly match the Seimen hype. Because Maruchan uses an air-drying technique instead of the standard deep-frying, the strands are beautifully firm, springy, and have that perfect slippery texture. This is definitely my favourite type of instant noodle so far.

As for the flavour, the soup uses a liquid base, and it is surprisingly well-balanced. It relies on a shoyu, chicken, and pork bone stock, delivering a really strong umami kick with a bit of ginger and garlic. The shoyu is clearly the dominant note here. It never becomes overly salty, allowing the rich meat flavours to blend quite beautifully.

I am giving this a strong 4 stars. Even though shoyu is not usually my go-to flavour profile, the sheer quality of the noodles and the balance of the broth make it a brilliant bowl.