Here’s another vegetarian friendly variety from Mike’s Mighty Good Craft Ramen. This one’s inspired by Korean kimchi. Here’s a little about it from Wikipedia –
Kimchi (/ˈkɪmtʃiː/; Korean: 김치, translit. gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi.
Alright let’s check it out!
Mike’s Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup – United States
Here’s detail of the packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, To prepare, add noodle block to 1 3/4 cups of boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle lump.
A dry base sachet.
As usual, a fluffy powder.
An oil sachet/.
Has a sesame scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts and spring onion. The noodles came out nicely – good gauge and chew to them as usual. The broth has a decent kimchi taste – not too strong, not too mellow. Worked very well. Oiliness was nice too. 4.0 out of 5.0 stars. UPC bar code 081567702101.