Shoyu noodle soupe

water, chicken accounted for 17.5% (origin : thailand*), noodle wheat and 12.8%, [wheat flour ( gluten ), water, whole egg powder from hens raised outdoors, salt, coloring agent : turmeric], soy sauce, a 5.4% [water, soybean , wheat ( gluten ), alcohol, salt], carrot 5.3 per cent, mirin (water, glucose syrup, tapioca, glutinous rice, alcohol, cane sugar, white rice), black fungus 3,2%, rice bran oil, leek 1%, salt, seaweed konbu, bonitou dried ( fish ), sesame oil, 0.1 per cent, soybean oil , * from animals born, raised, slaughtered and processed in thailand,