Your Guide To The World Of Instant Noodles Since 2002
I’ve long been a fan of the Soon line of products from Nongshim. If asked whether I’d want Shin Ramyun or Soon, I’d hit the Soon. Why? It just has a really nice smooth finish (it sounds like I’m describing a beer but really it does). This time they’ve got a trifecta of new versions – kimchi, a spicy tomato and a miso tofu. Today kimchi is on the menu – let’s check it out.
Here’s the second review of the series. Again, we have 20 grams of protein in this one, coming from the inclusion of bone broth in with egg noodles. Let’s give it a try!
Here we go with this short Meet The Manufacturer series. This sounds interesting – 20 grams of protein in a cup noodle? That’s pretty good – calorie count isn’t too bad at all either. Let’s see how it tastes!
Jesse over at Lonolife sent some samples recently to try out of their new chicken and beef bone broth instant noodle cups! 20g of protein per cup is pretty impressive! Let’s check them out!
A while back I was contacted by Jesse Koltes, COO at LonoLife about a new high protein bone broth noodle cup he was developing. Well, it’s done and here’s an interview I did about the products he’s got! They’re all high protein for those looking to add more of that essential to their diet.
A couple of years ago, I got a message from someone who was going to publish a book about ramen and asked for an interview. I almost never turn down an interview so I did one and forgot about it long ago. Well, I got an email saying the book had been published and was asked where a copy could be sent. Well, it arrived! Let’s open it up and check it out!
Here’s another one for the Filipino market here in the states by Pamana. Sadly, this is the last Filipino variety I’ve got so I’m hoping someone who’s reading from the Philippines might be kind enough to send some new varieties I’ve not reviewed. Very hard to come by these days for me I’m afraid! Let’s check it out – but first, a little snippet from Wikipedia about Sotanghon – oh wait, I guess not. It appears it’s being confused with rice vermicelli – which this dish does use, but the translation in this instance would be to bihon instead so I don’t know what to do… A little research yielded use of mushrooms, however in my years reviewing, I’ve seen a lot of varieties including saltine crackers. We shall see.
The first thing I noticed about this one was toward the top where it mentioned it has real beef and real pork. I so seldom come across varieties from the Philippines that this was a real score. I think I found it up in Canada but I’m not sure. Let’s see what Wikipedia has to say about La Paz Batchoy real quick –
Here’s the other spicy variety from the Cheetos Mac’N Cheese series. I should note that we tried the non-spicy regular cheese flavor today. Wasn’t bad; wasn’t amazing. Anyways, I also want to point out something – this isn’t macaroni; it’s rotini. Macaroni is pasta shapen in tubes. Rotini isn’t. Just saying. Alright – let’s give this spicy one a try.
Here’s one the guys at Exotic Noods sent over – thanks! Looks like you can make it in the traditional style or as tsukemen (pronounced ‘skeh-men’). Tsukemen involved noodle dipping kind of like zaru soba so I’ll make it the regular way as I’m kind of a messy eater to begin with. Let’s give it a try!
