Today we have a Zenpop.JP variety – so what’s Zenpop? They’re a subscription service for all things Japanese! Definitely, check them out. By the way, use coupon code RAMENRATER to get $2 off! Here’s what they had to say about this one -“Thick and soft udon noodles topped with soft scrambled egg and deep-fried tofu. The simple dashi soup has a flavor of fish. You might want the mild sweetness to complete the ramen touring around Japan.’
Alright let’s give this a try.
Myojo Scrambled Egg Udon – Japan
Detail of the side panels (click to enlarge). Contains fish. To prepare, add boiling water to fill line as well as sachet contents. Cover for 5 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, chashu pork, spring onion, and tempura bits.Noodles are broad and fat and soft – fried udon tends to match those stats a lot of the time. Broth is full of scrambled egg bits and has a sweet and bonito hit. 3.5 out of 5.0 stars. JAN bar code 4902881426480.
Every January 19th for the past 5 years, I’ve done a special post in homage of Momofuku Ando. Who was he? Just the guy who invented instant noodles in 1958. If it weren’t for him, my world would be a whole lot different – and many other people’s as well. Actually, I should thank Mr. Ando’s wife as well – the story is that he was attempting to make an easily prepared, shelf stable instant noodle, but couldn’t figure out how. He tried many different techniques, but it was when he saw his wife making tempura in the kitchen one night that it dawned on him – fry the cooked noodles. This leaves holes in the noodles and extrudes the water. Not only that, the oil keeps the noodles shelf stable for a long time. His vision of a way to create and easy way to feed the masses has been a huge success and considered one of the great innovations of the 20th century. I think he deserves a day in his honor, and that day is today, January 19th.
I did a review video especially for today – Nissin Emergency Chikin Ramen – hope you enjoy! Here’s the regular review below.
So I got this can of instant ’emergency’ noodles from doing an interview for Courrier Japon magazine a few years back.
The can contains two emergency servings and includes two of everything.
Here’s the side panels of the cup (click to enlarge). Contains egg and chicken. To prepare, add a noodle block and contents of a seasoning and garnish sachet. Add boiling water to fill line. Let sit for 3 minutes. Stir and enjoy!
Two included forks.
A noodle block.
A seasoning/garnish sachet.
Pieces of chicken, egg and spring onion.
A dessicant sachet – not to be used for human consumption.
Finished (click to enlarge). The three minutes were ample time for the noodles to hydrate, and they were very good – just like the pack version I grew up with. The broth is kind of a soy chicken kind of thing – salty and tasty. The big win here is the decently sized pieces of egg and chicken (both of which actually had a good consistency, texture and quality). The spring onion was very nice too – everything jibed together nicely. Excellent! 5.0 out of 5.0 stars. JAN bar code 4902105213360.
Here’s one that’s truly unique – not only does it have a stewed egg but something called sour beans. I’m wondering if they’re akin to something I tried in Penang at a Nyonya restaurant. Hmmm. Well, I just looked them up and from what I gather, what is in this may be pickled Chinese long bean whereas the smelly beans I had in Penang are somewhat akin to looking like a lima bean but bigger. Anyways, let’s have a look at this one!
Here’s detail of the side panels (click image to enlarge). Contains pork. To prepare, Partially lift lid, add contents of all sachets into bowl. Pour sufficient boiling water into bowl to cover noodles. Replace lid to reseal bowl, let stand for 3-5 minutes and serve. Stewed egg can be put into the soup with the noodles or being served individually according to personal preference.
Detail of the lid (click image to enlarge).
An included fork!
The noodle block.
A dry sachet.
A light powder with vegetable flecks.
A liquid sachet.
Has a bit of a vinegar scent.
A special sachet.
Has a soy scent.
Finished (click image to enlarge). Added spring onion, mung bean sprouts and barbecue pork. The noodles are plentiful and hydrated nicely. The broth has a nice sour taste with a hint of spiciness. The sour beans are excellent – and the egg had a soy flavor with a tough white and good yolk. A nice bowl of noodles. 4.0 out of 5.0 stars. EAN bar code 6921555508169.
Soon as I saw this one in the box, I was instantly curious. Spicy cheese flavor from Thailand? I didn’t know they liked cheese in Thailand! Ah, well everyone likes cheese I suppose. Spicy cheese is even better in my book – spicy and tasty’s where it’s at. Well, let’s see what we have here inside this fascinating new cup from MAMA!
Here’s detail of the side panels (click image to enlarge). Contains egg. To prepare, open lid halfway and add in sachet contents. Add boiling water to inside fill line and cover. Steep for 3 minutes and stir. Enjoy!
Detail from the lid (click image to enlarge).
The nodle block.
The cheese powder sachet.
A very light powder.
The spicy and garnish sachet.
Spicy seasonings and bits of scrambled egg!
Finished (click image to enlarge). Added coriander, scrambled egg and some smoked cheddar and mozzarella cheese chunks found at Double DD Meats. The noodles came out decently – a little thicker than I expected; almost like South Korean ramyun. The broth has a nice creamy cheese flavor with a nice little bit of heat. The egg bits hydrated well and were a nice touch. 3.5 out of 5.0 stars. EAN bar code 8850987144998.
A MAMA noodles TV spot – I especially like the noodles in the briefcase!
Seafood curry! This sounds and looks really interesting. I think this is the first that mentions including cuttlefish, too! I got curries cuttlefish at a dim sum joint nearby a few months ago. It’s pretty good stuff – chewy and had a nice curry sauce. I’ve got some nice things to add to this one I just got at the store the other day. For the last few months, I’ve been trying new things from the seafood counter at the Asian markets around me. I’ve tried quite a few fishball varieties, sliced squid, and got some interesting looking fish cakes! Let’s have a look at this seafood curry from Nissin Singapore!
Here’s the back of the cardboard outer (click image to enlarge). Contains chicken, fish and crustacean. To prepare, open lid partway and add boiling watet to line. Re-cover and let steep for 3 minutes. Stir and enjoy!
The cup outside the cardboard outer.
Detail of the lid (click image to enlarge).
The seasoned noodle block.
Loose seasonings including egg, cuttlefish and corn seen here.
Finished (click image to enlarge). Added fish ball, sliced squid, shrimp, sweet onion, crab claw fishcake and green onion. The noodles are of the standard gauged Cup Noodles style. The broth is excellent stuff – a very good seafood and curry taste to it. I especially liked the cuttlefish – it was chewy but not rubbery. The vegetables hydrated perfectly as did the egg as well. A delicious seafood curry. 4.0 out of 5.0 stars. EAN bar code 8888279102050.
Nissin in Japan has now introduced a seafood cup with rice!
Here’s something I hadn’t heard of – Singaporean Fish Head Curry! Check it out! Looks tasty to me!
Let’s kick things off with this Cream of Chicken Cup Noodles. I’ve heard of creamy chicken instant noodle, but never cream of chicken! What’s more interesting to me is the part of the world this is coming from; I would think this a more US or British flavor, but Singapore? I looked around online and found this recipe for creamy soups on a Singapore Home Cooking site – I would never have guessed creamy soups would’ve been popular there! Anyways, let’s give it a try!
Here’s the back of the cardboard outer packaging (click image to enlarge). Contains egg and chicken. to prepare, add boiling water to the line and let steep for 3 minutes. Stir and enjoy!
Here’s the cup outside the cardboard outer packaging.
Detail of the lid (click image to enlarge).
The noodle block, full of seasoning.
Some of the bits at the bottom: lots more seasoning and bits of chicken, corn and egg.
Finished (click image to enlarge). Added sweet onion, grilled chicken, peas, carrots and corn. The noodles have a standard Cup Noodle gauge – thin and light. The texture is very light, with the ‘comfort food’ softness I would expect here. The broth is excellent – it really does taste like cream of chicken and has a nice thickness to it. The supplied egg, veggies and chicken bits hydrated very well. 4.0 out of 5.0 stars. EAN bar code 8888279640002.
Here’s a TV commercial for Nissin Singapore’s Fried Noodles Specialist line.
I asked my wife Kit if she’d pick which instant I’d review today. Well, this is what she picked! We got it at Uwajimaya in Seattle in July at some point (the reason I know that is because the first review I did of this brand was July 20th). I used to end up with a big haul of new stuff every time I’d hit Uwajimaya, but these days they’re a little farther and fewer between. What’s great about these is that they’re much like the first instant noodle I ever got at Uwajimaya a long time ago, just smaller. Let’s check it out!
Here’s the back of the package (click image to enlarge). Contains wheat, soybean and fish. To make it, you can drop it in a mug and add 200ml boiling water per block, or to cook it add a block to a cup of boiling water for 2 minutes.
These have the flavoring in the noodles – no seasoning packets. These are just like the original instant noodle invented by Momofuku Ando in 1958.
Finished (click image to enlarge). Added a little chicken lunch meat, an egg and Frank’s Red Hot. The noodles are exactly like the original instant from 1958. They’re thin and very springy. The flavor is salty and spicy. It’s a kind of odd spicy but it works. 3.5 out of 5.0 stars.UPC bar code 011152220093.
Went to Uwajimaya in Seattle yesterday and saw these – little four pack of mini noodles! Let’s check ’em out.
Here’s the back of the pack (click image to enlarge). Contains wheat, soybean and fish.
The pack has four little individually wrapped noodle blocks!
Here’s what you get. You might be wondering ‘where’s the seasoning packet?’ Well, these are much like the first instant noodles ever invented in that there is no seasoning packet; the flavor is infused into the noodles. What’s cool about these as they can be tossed in a mug and steeped, crunched up and eaten as a snack, or (the way I’ll make them) cooked on the stove in a pot.
Finished (click image to enlarge). Added fried egg, narutomaki and green onion. The noodles are different from what you might expect in something akin to ‘the original instant noodle.’ They’re not like they’re extremely light and have a flat surface. Even a little elasticity! Not mushy or crumbly, but very delicate. The broth is salty and soy sauce with a little hint of fish here and there. It’s funny; just like the original instant noodles like 1958, these are supposed to taste like chicken. What I would say about them is chicken wouldn’t be my first thought although I think adding chicken or egg to it is very nice. Identical to the aforementioned 1958 variety. 5.0 out of 5.0 stars.UPC bar code 011152220079.
Here’s a video by a guy named Furious Pete – at one point, he eats 147 little bowls of noodles in Tokyo!
Found this one up the road at KS Mart in Lynnwood, Washington. Looks really interesting – an egg block huh? I imagine it will be like a seasoning block or something… Funny; I had a sesame one yesterday too. Well, on with the sesame flavored noodles!
The side panels (click image to enlarge).
The noodle block.
Interesting – a bit spicy but not a spicy red broth. Curious how this ends up.
Yep – a block is in here.
Has a nice sesame scent as sesame oil usually does.
Finished (click image to enlarge). Added egg, rib eye steak with some Dua Belibis Indonesian chilli sauce, broccoli and Urashima Sesame & Salt furikake.The noodles are pretty good – slightly spongy. The broth is quite nice – has a strong sesame flavor from the oil but also has a nice spiciness and a separate depth of flavor. The three components combine for a very nice hearty broth. The egg block adds to the heartiness as well. Very nice – 3.5 out of 5.0 stars.UPC bar code 645175570417.
Ottogi makes a lot of different products. Here is the Ottogi booth at a food show in Australia from 2012.
Here’s another one from Sakurai Foods, this time a bowl of miso ramen! I read that the bowl is made of recycle sugar cane stalk – pretty cool!
Here’s the info from the side and bottom (click image to enlarge).
The noodle block. Potato starch noodles, made of flour from Hokkaido.
Has a nice deep and rich miso flavor.
The vegetable packet.
Looks like a smorgasbord of bits and pieces – nice selection!
Finished (click image to enlarge). Added hard boiled egg with Krazy Mixed Up Salt, narutomaki, onion and Urashima Sesame & Salt furikake. The noodles are soft and light with a night gauge. The broth has a nice miso flavor to it – rich flavor. The vegetables are nice with a good variety. All in all, a very satisfying bowl of noodles! 4.0 out of 5.0 stars.UPC bar code 4960813332650.
Here’s another new one from Joe & Gill of the UK! Wow! This is something brand new to me – instant noodles from Poland?! Yup they sure are. But what the heck is ‘Żurek?’ Well, Wikipedia has this to say:
The sour rye soup is a soup made of souredryeflour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to Poland, where it is known as żur or żurek, and a variant is known as barszcz biały (“white barszcz“) which is made with wheat flour instead of rye. The soup is also found in the cuisines of other western Slavic nations such as Slovakia (kyslóvka). A variation of this soup is found in Czech Republic (kyselo – with mushrooms and without meat) and Lithuania.
Okay that’s cool – I have some ham I could add… Wikipedia continues:
In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region.
In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes. In the Podlaskie region, it is common to eat żurek with halved hard-boiled eggs.
In Poland żurek is traditionally eaten at Easter, but is also popular during other parts of the year. It is usually served with bread or buns, and sometimes flavored with bits of sausage, often in the plate made of bread.
I’ve got eggs too, so I think I’ll add some ham and hard boil an egg (of course after I have sampled the broth and noodles first for the review).
The import sticker (imported into England, that is).
The back of the package (click image to enlarge).
A big chunk of the noodle block.
The seasoning packet. A good sized one with a lot inside.
The powdered seasoning. Has a smoky scent and a definite sausage flavor – interesting!
Finished (click image to enlarge). I added thin sliced ham, sweet onion, some hard boiled egg and a bit of black pepper. The noodles aren’t bad – nothing amazing though. A nice texture that one would expect from instant noodles. The broth is very interesting. A light, smoked meat flavor – like smoked sausage. Interesting stuff. 3.25 out of 5.0 stars. UPC bar code 5900300587728 .
Here’s the last of the Han’s Korea trays that I have found. I think seafood sounds good for today. Let’s check it out!
Here’s a close up of the label (click to enlarge).
Here are the rice noodles.
The seasoning packet.
Looks like some chunk tastiness!
Finished (click to enlarge). Added some Costco stir fry veggies, kamaboko, kimchi, hard boiled egg with Krazy Mixed Up Salt and Urashima Sesame & Salt furikake. The noodles weren’t too shabby in this one – although still they were rice noodles and a little tough to break with the lips. The broth is very light – slight seafood flavor and spicy tang to it. Interesting. 3.5 out of 5.0 stars. UPC bar code 8809037615087 .
We tried kimbap yesterday for the first time – here’s a kimbap restaurant in Korea!
Here’s a lady telling you how to make kimbap. She seems a little caffeinated and strange.