This one was in a Ramen Trunk subscription box.These boxes are full of extremely high end varieties that you’ll never find in the United States or anywhere outside Japan! Check out this link and use coupon code RAMENRATER20OFF for 20% off any single box or subscription!
Okay so yeah this is a pretty standard variety from Japan, but what’s a little different is how I’ll be preparing it. I’ll be using my new Ultimate TKG – Tamago Kakae Gohan machine! It’s pretty fascinating and you can see it in action in the video below. Let’s get to it!
Myojo Ippeichan Yakisoba – Japan
Detail of the side panels (click to enlarge). Unsure if it contains meat – check for yourself. To prepare, fill to line with boiling water and cover 3 minutes. Drain. Add in everything else. Stir and enjoy!
The noodle block.
Yakisoba sauce.
A spice mixture.
Mayonnaise garnish (which is completely forgot to use.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, Ultimate TKG machined egg, barbeque pork, spring onion. Noodles are great – good gauge and chew. Works well with the sauce which is enough to coat everything. Spice mix is a tasty extra. As for the mayo I forgot I saw it soon as I got back to the kitchen – typical Japanese mayo which does wonders for yakisoba. 5.0 out of 5.0 stars. JAN bar code 4901881404570.
During my 2017 trip to Taiwan, I visited a 7-Eleven in Taipei. I pointed out a variety and my friend corrected my speech. I thought for years this brand was Ve Wong – pronounced vee wong. Actually, it’s more like way wong. It appears I was way wrong on this. But now I know! Yeah, poor joke. Roll your eyes and let’s have a look at this neat variety!
Ve Wong Dah Wei Wang Instant Noodles Artificial Premium Garlic Pork Flavor – Taiwan
Detail of the lid (click to enlarge). Looks to be meat free but check for yourself. To prepare, add in everything and boiling water to 80% of full. Cover for 5 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A lot of fine powder.
A wet sachet.
Seasoned oil.
A dry garnish sachet.
Vegetables and other bits.
Finished (click to enlarge). Added boiled pork, sesame seeds, Salad Cosmo mung bean sprouts, scallions, and Kiki Restaurant spicy seasoning. The noodles came out very well – good gauge and feel and really worked well with the soup. The soup was surprisingly rich and had a thickness t it I didn’t expect but thoroughly enjoyed. This one was very true to name – it tasted like garlic and pork that had been stewed and I enjoyed that. In addition, a nice amount of vegetables in there including cabbage was very good. From the package, I didn’t expect this to be very good, however I’m thoroughly impressed. 5.0 out of 5.0 stars. EAN bar code 4710008217558.
This one was in a Ramen Trunk subscription box.These boxes are full of extremely high end varieties that you’ll never find in the United States or anywhere outside Japan! Check out this link and use coupon code RAMENRATER20OFF for 20% off any single box or subscription!
Here’s what they had to say about this particular variety – “Ebisoba Ichigen is a ramen restaurant originally founded in Sapporo City, Hokkaido. Due to their very distinct taste and their success they have even expanded to Tokyo opening 2 shops in the capital city.
Ebisoba Ichigen’s unique feature and taste can be attributed to its use of shrimp broth into their soup base. The shrimp broth is delicately boiled with some of the freshest Hokkaido shrimp (including the heads!), to create this flavor which is highly sought after and truly one of a kind. This combination creates a very rich and savory broth with a hint of sweetness fro the shrimps. This box is the miso based broth perfectly combined with the shrimp flavor.
This is truly a ramen you don’t want to miss. Oftentimes some patrons believe the shrimp flavor to be too strong but the chefs have perfected the shrimp flavors in the pursuit of the perfect seafood broth.”
Wow – so this sounds really fancy – I’m enthused as I love shrimp – let’s see what we have!
Ebisoba Miso Ichigen – Japan
Detail of the side panels (click to enlarge). Contains shrimp and probably pork. To prepare, boil noodles in a large pot. Cook noodles for 3~4 minutes. Add soup base to 300!350cc boiling water and dissolve. add noodles and broth to a bowl. add in shrimp oil sachet. Finally, stir and enjoy!
One of two servings of noodles.
A wet sachet.
Thick miso soup base.
A second wet sachet.
Shrimp oil.
Finished (click to enlarge). Added soft egg, spring onion, shichimi togarashi, kizami shoga, chashu pork, sesame seeds, and Salad Cosmo mung bean sprouts. Holy crap this is delicious. Okay, so the noodles have an excellent chewiness and a great gauge – probably the thickest ramen I’ve had that hasn’t been considered udon. The broth has a tasty miso flavor – rich and deep. But that shrimp oil is just showy and giving; it’s like Warren Buffet at an orphanage giving. IT’s tasty – makes everything taste like an umami bomb made of prawns just was detonated in your mouth. Loved this and actually ate the whole thing. 5.0 out of 5.0 stars.JAN bar code 4533446001059.
Spicy stuff! So this one is the latest of the standard pillow pack varieties of the ‘fire noodle’ series. For those of you who don’t know what topokki is, here’s a little something from Wikipedia –
Tteok-bokki (떡볶이) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; “rice cake noodles”) or commonly tteok-bokki-tteok(떡볶이 떡; “tteok-bokki rice cakes”).[1][2] Fish cakes, boiled eggs, and scallions are some of the most commonly added ingredients. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the prototype,[3] and the latter often called gungjung-tteok-bokki (royal courttteok-bokki). Today, variations also include curry–tteok-bokki, cream sauce–tteok-bokki, jajang-tteok-bokki, seafood–tteok-bokki, galbi-tteok-bokki and so on. Tteok-bokki is commonly purchased and eaten at bunsikjip (snack bars) as well as pojangmacha (street stalls).
Haemul–tteok-bokki, (해물떡볶이; “seafood tteok-bokki“) uses seafood as a sub ingredient.
Galbi-tteok-bokki (갈비떡볶이; “short ribs tteok-bokki“) is a tteok-bokki uses short ribs as an ingredient.
Ra-bokki (라볶이; “instant noodles tteok-bokki“) and jjol-bokki (쫄볶이; “chewy noodles tteok-bokki“), are quite similar. They both add noodles to tteok-bokki. ra-bokki and jjol-bokki differs from the kind of noodles added to tteok-bokki. ra-bokki adds ramyeon noodle, and jjol-bokki adds chewy noodles which are used to make jjol-myeon.
I would say that topokki is one of the tastiest things I’ve had – whether a spicy one or cream cheese topokki – oh man that’s good too. Anyways, let’s check out this newest variety!
Samyang Foods Buldak Topokki Hot Chicken Flavor Ramen – South Korea
Here’s the package (click to enlarge). Contains fish. To prepare, boil noodles and vegetables in 600ml water for 5 minutes. Drain, saving 8 spoons water (8x15ml=120ml) and add in sauce. Stir fry for 30 seconds. Finally, stir and enjoy!
The noodle block.
A wet sachet.
Smells spicy!
A dry sachet.
Vegetables and fishcake!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, kamaboko, baked chicken with NuTek Salt For Life, spring onion, and soft egg. The noodles are just superb – thick and chewy. Sauce coats everything really well and heat is strong. A great balance of heat and flavor and the little fishcake pieces are a nice bonus. 5.0 out of 5.0 stars. EAN bar code 8801073114159.
Got an email from a reader named Donald J about this one and he wanted to send a sample – well, here it is! Thanks! Always very interested in Korean varieties – especially ones I’ve not seen before!
Something special tonight – I have retired the last set of cups I use to show powders, pastes, and vegetables/garnish. This is the first review using the new set. Black is for powder, white is for paste and oils, and blue is for garnish/vegetables.
Let’s take a look at this potato vegetable variety!
Atomy Potato Vegetable Ramen – South Korea
Detail of the packaging (click to enlarge). Unsur whether it’s meat free, so check for yourself. To prepare, add everything to 550ml boiling water and cook 4 1/2 minutes. Finally, stir and enjoy!
The noodle block.
A dry sachet.
A light powder.
A second dry sachet.
Vegetables.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, soft egg, and beef. The noodles came out quite nicely – good chew and quality. The broth was a nice and vegetable laden spicy one – good character to it. 4.5 out of 5.0 stars. EAN bar code 8804294022135.
This one was in a Ramen Trunk subscription box.These boxes are full of extremely high end varieties that you’ll never find in the United States or anywhere outside Japan! Check out this link and use coupon code RAMENRATER20OFF for 20% off any single box or subscription!Here’s what they had to say about this particular variety – “Kagoshima prefecture is located towards the souther part of Kyushu Island and is defined by it’s proximity to the sea.
Kyushu island, which also contains Hakata and Fukuoka, is the birthplace of tonkotsu (pork bone broth) ramen. Thus, Kagoshima ramen is predominantly tonkotsu based as well. This pack of Kagoshima Black Pork Ramen contains noodles from a non-fried and non-steamed recipe to maintain as much of the original flavor and texture as possible and the noodles are straight and slightly thicker picking up more of the broth.
The tonkotsu broth contains broth made from Black Pigs from Kagoshima and has a distinct vegetable taste which is slightly sweet. There is also a distinct “burnt onion” taste unique to Kagoshima ramen.”
Wow this one sounds awesome; let’s give it a try!
Marutai Kagoshima Black Pork Tonkotsu – Japan
Detail of the package (click to enlarge). I’m sure it contains pork. To prepare, add one bundle of noodles to 480ml boiling water and cook 3 minutes. Add in sachet contents. Finally, stir and enjoy!
Two servings of noodles.
Two dry sachets.
A lot of powder.
Two wet sachets.
A seasoned oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, soft egg, chashu pork, spring onion and habanero togarashi. The noodles came out quite nice – thickness was good and chew was sturdy. The broth was super thick – very rich and hearty. If you don’t like pork or tonkotsu, you will abhor this luxuriant experience. 5.0 out of 5.0 stars. JAN bar code 4902702001346.
Well look here something brand new from MyKuali! I think the last new thing they introduced was their fried noodle – their mee goreng. This one though – I’ve never heard of this before. Let’s look at Wikipedia and see what we can find –
Kaeng som or gaeng som[1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]) or Thai sour curry[2] is a sour and spicy fish curry or soup with vegetables popular in central Thailand.[3] The curry is characteristic for its sour taste, which comes from tamarind (makham). The recipe uses palm sugar (Thai: น้ำตาลปี๊บ, namtan pip) to sweeten the curry.
The versions using shrimp instead of fish are more popular; kaeng som with shrimp and cha-om omelet is now a standard dish in Thailand. Other types may include pineapple or seafood. The common point, however, is that coconut milk is not used in this sour curry.[7]
Wow this sounds very interesting – a sweet and sour kind of curry – I’m definitely interested. Let’s check out this new cup from MyKuali!
MyKuali Penang Gaeng Som Noodle – Malaysia
Detail of the side panels (click to enlarge). Contains fish and shrimp. To prepare, add in sachet contents and boiling water to line. Cover for 4~5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, coriander, shrimp, tofu puff. Noodles are thin and have a nice crumble. Broth is kind of like a tom yum, but then again not like a tom yum. Doesn’t seem to be sweet either as mentioned in the Wikipedia entry I read – all that being said, I really like it! I didn’t know exactly what to expect, but this works quite well. Sour, spicy and tasty. 4.5 out of 5.0 stars. EAN bar code 9555655005807.
Today I’m reviewing the third iteration of this variety from Singapore. I really like good prawn flavor and hoping this one blows my mind like Prima Taste’s other varieties. Let’s give it a try!
Prima Taste Singapore Prawn Soup La Mian – Singapore
Detail of the package (click to enlarge). Contains prawn. To prepare, boil noodles in 500ml water for 5 minutes. Add in sachet contents and cook an additional 2 minutes. Finally, stir adn enjoy!
The noodle block.
Two identical wet sachets.
A liquid stock.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, shichimi togarashi, shrimp, and chicken baked with NuTek Salt for Life. Noodles are thick and chewy – absolute excellence. The broth seems to be about as prawny as can be – a very buttery kind of prawn hit is what I get from it, less so the sweet prawn of the north. Great stuff! 5.0 out of 5.0 stars. EAN bar code 8886350068066.
This one was in a Ramen Trunk subscription box.These boxes are full of extremely high end varieties that you’ll never find in the United States or anywhere outside Japan! Check out this link and use coupon code RAMENRATER20OFF for 20% off any single box or subscription!
Here’s what they had to say about this particular variety – “Kuromayu (black sesame oil) has a strong disinctive flavor of garlic and black sesame. Added to a base tonkotsu pork bone base, this is a distinct flavor mix originating from the Kumamoto prefecture on Kyushu Island. Kyushu island is best known as the origina of tonkotsu ramen typically refered to as Hakata-style ramen.”
Awesome – let’s give it a try!
Itsuki Kuromayu Tonkotsu Ramen – Japan
Detail of the packaging (click to enlarge). Probably contain pork. To prepare, add noodle bundle to 450ml boiling water and cook 2 minutes. Add in sachet contents. Finally, stir and enjoy!
Two servings of straight noodles.
Two dry sachets.
A light powder.
A pair of wet sachets.
Black sesame oil.
Finished (click to enlarge). Added soft egg, black sesame seeds, spring onion, chashu pork, shichimi togarashi, and Salad Cosmo mung bean sprouts. The noodles are fantastic – they have that flour-y kind of chew to them I love so much. The broth is rich and porky with a new extra bonus of black sesame oil flavor. All around tasty bowl of noodles. 5.0 out of 5.0 stars. JAN bar code 4901726012284.
I was contacted by Red Chef and told they have changed their recipe for this one and that they’d like to send samples. Well, here’s one of them! Really curious how it will be. But first thing s first – what’s pandan? Here’s a bit from Wikipedia –
In India and Sri Lanka it is called Rampé and in Bangladesh it is called pulao pata (পোলাও পাতা ), along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance as one can use normal, non-fragrant rice and with the help of pandan the dish tastes and smells like basmati is used. It is called Ambemohor pat in Marathi; Ramba in Tamil, Biriyanikaitha in Malayalam, pandan wangi in Indonesian, hsun hmway (ဆွမ်းမွှေး) in Burmese, pandan in Visayan languages and Tagalog, ใบเตย bai tooey in Thai, rampe in Sinhala, ស្លឹកតើយ sleuk toi in Khmer, Daun Pandan in Nonya cooking,[3] Dứa thơm/lá nếp in Vietnamese, 七葉蘭 (Pinyin: Qi Lan Ye) in Chinese and बासमतिया पौधा ([bɑːsmət̪ɪjɑː pɑʊd̪ʱɑː]; “fragrant plant”) in Magahi and Bhojpuri due to its fragrance.
The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in Indian, Bangladeshi, Sri Lankan, Burmese, Chinese, Vietnamese, Khmer, Laotian, Thai, Singaporean, Bruneian, Malaysian, Indonesian and Filipino cuisines, especially in rice dishes, desserts and cakes.
The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: ไก่ห่อใบเตย, kai hor bai toei), is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries such as suman and numerous sweet drinks and desserts.
Alright – let’s give this pandan white curry new recipe a go!
Red Chef Pandan White Curry Noodle (New Recipe) – Malaysia
Here’s the back of the package (click to enlarge). Contains crustaceans and fish. To prepare, add noodle block into 400ml boiling water and cook for 3 minutes. Add sachet contents. Finally, stir and enjoy!
The noodle block.
A dry sachet.
Soup base seasoning.
Another dry sachet.
A dry powdered non-dairy creamer.
A wet sachet.
The pandan white curry paste.
Finished (click to enlarge). Added Dodo fish ball, Salad Cosmo mung bean sprouts, coriander. Noodles are very good – nice tooth to them and really take on the flavor of the broth. Broth has a lot of elements – pandan, spicy, curry, hearty – it’s very full and flavorful. Impressive! 5.0 out of 5.0 stars. EAN bar code EAN bar code 9556145231010.
The second of two varieties sent by Yonghai – thanks again! The first had a wide noodle, this one looks to be much thinner. Let’s give it a try!
Tian Ling Ling Dried Noodles With Shallot Sauce – Taiwan
Detail of the outer packaging (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil for 3~5 minutes and drain. Add in sachet contents. Finally, stir and enjoy!
One of the four packs.
Thin non-fried noodle.
A wet sauce.
Finished (click to enlarge). Added spring onion, black sesame seeds, pepper flake, tea egg, and chashu pork. After a four minute boil, noodles are very nice. Sauce is oily which works great – slippery noodles head. A nice mouthfeel and chew here. The flavor is on the light side, but it has a certain charm to it I enjoyed. 5.0 out of 5.0 stars. EAN bar code 4713510260852.
Here’s something new from Taiwan! I really like spicy and definitely like shallot. Let’s check it out!
Yonghai Dried Noodles With Chili & Shallot Sauce – Taiwan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, boil noodles for 3~5 minutes. Drain. Add sachet contents. Finally, stir and enjoy!
The pack contains four of these individual serving packs.
A wet sachet of spicy oil.
The shallot component.
Finished (click to enlarge). Added egg, spring onion, and sliced chashu. The noodle has a thicker vein down the center and a flanged outer line which is thinner giving a dual texture. Flavor was a spicy Sichuan peppercorn hit which was really nice although it was strong anwould have liked to have felt the the shallot element a little more. Nevertheless, it’s very good and I enjoyed this one a lot! 5.0 out of 5.0 stars. EAN bar code 4713510260869.
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