Made a trip to Seattle and hit up Uwajimaya and got a ton of new noodles – lots of Japanese bowls! Anyways, let’s start with this prawn tom yam…
The back (click image to enlarge). I found if you go to Google and type in the digits in the bar code and then use Google translate and boom – there’s the info you need.
I think I’ve seen this packaging before…
The ramen block – with some seasonings.
Powder on the left, seasoned oil on the right.
Click image to enlarge. Added an egg during the boil as instructed on the package [yay!]. This is some serious stuff – the noodles are very nice – not plump but very tasty with a slightly crumbly nature on the palate after a chew or two. The flavoring is perfect; a lot of lemony shrimp and spicy heat going on. The egg entices and offers a cooling oasis of respite from the fiery tastes offered. I loved it. 4.5 out of 5.0 stars.
How to make Tom Yam soup.
Old school aircheck for New Year’s 1975.