Here we have a Vietnamese variety for the US market. I’m not familiar with Soursop Tea however, so let’s see what that is about – from Wikipedia –
Soursop (also called graviola, guyabano, and in Hispanic America, guanábana) is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree.[4][5] It is native to the tropical regions of the Americas and the Caribbean and is widely propagated.[6] It is in the same genus, Annona, as cherimoya and is in the Annonaceae family.
The soursop is adapted to areas of high humidity and relatively warm winters; temperatures below 5 °C (41 °F) will cause damage to leaves and small branches, and temperatures below 3 °C (37 °F) can be fatal. The fruit becomes dry and is no longer good for concentrate.
With an aroma similar to pineapple,[5] the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes, contrasting with an underlying thick creamy texture reminiscent of banana.
Soursop is widely promoted (sometimes as “graviola”) as an alternative cancer treatment, but there is no reliable medical evidence it is effective for treating cancer or any disease.[7]
Sounds interesting – Let’s give it a go.
Simply Food Soursop Tea Noodles – United States
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add everything into the bowl and add 420ml boiling water. Cover for three minutes. Finally, stir and enjoy!
Detail of the lid (click to enlarge).
The noodle block.
Dry soup base.
Seasoned oil.
Guessing this is dehydrated soursop.
Finished (click to enlarge). Added mung bean sprouts, scallion, sesame seed, and egg. Noodle was a little on the uninteresting side of the spectrum for me. The broth however was gascinating; like a durian and pineapple mixed with something else flavor. Bits of soursop were akin to pear. Really fascinating. 3.0 out of 5.0 stars. EAN bar code 8934566004245.
Watch me cook on Instant Noodle Recipe Time!
