itsu Noodles and Broth Chick-n Ramen 64g

Japanese Chicken Ramen Noodles with Nagano Miso Broth

itsu's Chick-n Ramen is a restaurant-inspired pot that takes its cues from the ramen bars of Japan. At its heart is a Nagano Valley miso broth paste, blended by chef Yoshihiro in Nagano Prefecture, a region long associated with longevity and a diet built around fermented soya and miso. The broth is rich with umami depth from steamed soya beans, sesame paste, rice koji, and a gentle warmth of ginger, paprika, and chilli. It is clean, layered, and nothing like the synthetic flavour sachets you find in most supermarket pots.

The noodles themselves are hand-folded rice noodles, steamed rather than fried, made from just rice, tapioca starch, and salt. They hold their texture well after five minutes of steeping, giving you a satisfying bite without any greasiness. The whole pot is vegan, gluten free, and free from MSG, stabilisers, emulsifiers, and phosphates. At 206 kcal per pot, it is a genuinely light meal that does not feel like a compromise. If you enjoy Japanese noodles and soups, this is one of the more considered options on the market.

How to Prepare and Serve itsu Chick-n Ramen

Preparation takes five minutes and requires nothing more than boiling water. Open the lid halfway, remove the broth paste sachet and pour it over the noodles, then fill to the line with boiling water, stir, close the lid, and wait five minutes. The pot is not suitable for microwaving.

Straight from the pot it is a satisfying lunch, but it responds well to toppings. A soft-boiled egg, a handful of wilted spinach or pak choi, a few slices of cooked chicken or prawns, and a drizzle of sesame oil will turn it into something closer to a proper bowl of Japanese soup. A swirl of chilli oil or a splash of soy sauce sharpens the broth nicely. Spring onion is already included in the pot, but fresh sliced spring onion on top adds colour and a clean bite. If you are building a quick weeknight meal from your noodle pantry, this pot is a reliable base.

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