Shippo Mala Tang Yōga Branch

A classic Taiwanese dish of braised pork in a sweet and savory sauce served over rice. The aroma of spices like star anise whets the appetite. Recommended to mix well before eating.

A smaller portion of Braised Pork Rice (Lu Rou Fan). Perfect for a set with noodles or when you want just a little.

A simple rice bowl topped with boiled pork slices. Drizzled with our special rich sesame dressing, it enhances the pork's flavor.

Rice topped with a raw egg and mekabu (seaweed). When mixed with our special sauce, you can enjoy a gooey texture and the aroma of the sea.

Simple white rice. Recommended to eat with soup or to make a porridge-like dish by adding leftover soup.

Flavor inspired by Thailand's representative soup, Tom Yum Goong. A sour and spicy taste with a fragrant herbal aroma.

A tantanmen-style soup rich in sesame flavor. Amidst the spiciness, there's a sweetness and richness from the sesame, creating a creamy and mild taste.

A soup characterized by the sourness of vinegar and the spiciness of chili peppers. It has the richness of black vinegar, offering a refreshing yet punchy flavor.

Soup with added medicinal spices. The unique aroma and spiciness are enhanced, warming you from the core.

Soup with added special medicinal oil. Concentrated with extracts from herbal ingredients, it has a deep flavor that invigorates.

Standard yellow ramen noodles made from wheat flour. They pair well with the soup and are satisfying.

Noodles made from konjac yam. Low in calories and healthy, with a characteristic chewy and springy texture.

Clear noodles made from seaweed extract. Almost no calories and a unique chewy, crisp texture.

Increase in glass noodles made from mung bean or potato starch. Smooth texture and chewy mouthfeel.

Sliced pork. The sweetness of the fat complements the spicy soup, a classic topping.

Sliced beef. The umami of the meat dissolves into the soup, creating a rich flavor.

Thinly sliced lamb. It has a unique flavor and pairs exceptionally well with the spicy Mala Tang.

Chicken. A light and healthy meat topping.

Shrimp. Enjoy the springy texture and the umami of seafood.

Sliced squid. The chewy texture adds an accent.

Scallops. Sweetness and umami spread with each bite.

Clams. They add a good dashi and rich flavor to the soup.

Round mozzarella cheese. Melts into the hot soup, mellowing the spiciness.

Boiled egg marinated in a soy-based sauce. The yolk is semi-liquid and has a rich flavor.

Coriander. Characterized by its distinct strong aroma, it is an indispensable herb for ethnic cuisine.

Fermented soybeans. It has a unique smell and sticky texture, adding richness and thickness to the soup.

The root part of wakame seaweed. It is chopped and offers a slippery texture and a taste of the sea.

Pickled mustard greens. The crisp texture and the unique saltiness and sourness of pickles add an accent.

Fresh raw egg. Dissolves into the soup, making the flavor milder.

Soft tofu made from soybeans. It's mild and doesn't interfere with the soup's flavor.

A combination of fu (wheat gluten) and egg. The sponge-like texture absorbs plenty of soup.

Minced meat stir-fried in a sweet and savory miso and seasoning blend. Adds richness when dissolved into the soup.

Extremely spicy soup. The chili pepper's kick is strong, intended for those who enjoy spicy food.

The highest level of spiciness. An extreme heat that stimulates the pain receptors, for the adventurous.