This one was sent by the Butlers of Illinois – thanks again! This one was made in Germany but they found it in Italy. This is yet another brand I’ve never heard of which I’m really happy about – love noodles I’m thoroughly unfamiliar with. Alrighty then – let’s give it a go!
Lien Ying Asian-Spirit Asia Noodles Vegetable Flavour – Germany
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Noodles wre very thin and light and actually had a nice chew to them. The broth was very salty, however it had an intriguing vegetable flavor. Unfortunaterly, the salty taste kept me at bay. Vegetable bits hydrated well enough. Just too salty and oddly so. 2.0 out of 5.0 stars. EAN bar code 4013200883225.
Kuo Lien Ying, (1895–1984) born in Inner Mongolia, China, was one of the most distinguished and revered martial artists of the twentieth century. He brought the Guang Ping Yang t’ai chi ch’uan to the United States.
So here’s one I got up in Canada in July. So Nissin Japan does regional varieties – there are tons of Nissin branches all over the world – Nissin Germany is one of them. This is one for the Japanese market and looks a lot like the German Cup Noodles varieties.
At the outset, I should mention something. So yesterday I picked a couple varieties for reviewing today and I picked two mushroom varieties. Honestly, I didn’t think about that, but generally, I’m not a big fan of mushrooms. Hoping today is a good day for mushrooms and my palate. Let’s give this one a try.
Nissin Cup Noodles Champignons (Mushroom) – Japan
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). The noodles are thin and flat with a soft chew. The broth does have a mushroom taste, but it is more milky and also augmented with mushrooms and I think there was chicken in there. 3.5 out of 5.0 stars. JAN bar code 4902105242193.
Spicy! I like spicy things; it’s pretty obvious I think. This Cup Noodles purports to be spicy and I’m hoping it is! Let’s check it out!
Nissin Cup Noodles Spicy – Germany
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover for 3 minutes. Finally, stir and enjoy!
Some of the loose seasoning and garnish from the cup.
Finished (click to enlarge). Added beef, Salad Cosmo mung bean sprouts and fried onion. The noodles hydrated very well in three minutes. I really like the spicy level and the flavor – kind of a beef flavor but not at the same time. The included garnish is definitely omnipresent which is nice. 3.75 out of 5.0 stars. EAN bar code 5997523317072.
Ahhh curry! I love curry from everywhere in the world. Indeed, I’ve not met a curry I’ve disliked to be honest. I do like some more than others of course. A German curry… Fascinating! Let’s check it out!
Nissin cup Noodles Curry – Germany
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, add boiling water to fill line and cover 3 minutes. Finally, stir and enjoy!
Finished (click to enlarge). Added fishball, Salad Cosmo mung bean sprouts, tofu puff and coriander. The noodles came out well – standard Cup Noodle gauge and chew. The broth has a kind of creamy curry taste – not too strong but satisfying, and accompanies by peas and corn. 3.75 out of 5.0 stars. EAN bar code 8712429130603.
Many, many years ago, there was a company that made an instant noodle called Smack here in the United States. This is completely unrelated – although great to know the name still is around and in a new form! This one’s supposed to be spicy – let’s find out!
Nissin Smack Chili – Germany
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 400ml boiling water and cook 3 minutes. Add in sachet contents. finally, stir and enjoy!
The noodle block.
The soup base sachet.
A dark shaded powder.
Finished (click to enlarge). Added Chinese sausage, Salad Cosmo mung bean sprouts and spring onion. The noodles are very nice – good standard gauge and chew. The broth has a nice spiciness to it and a kind of beef flavor. 3.75 out of 5.0 stars. EAN bar code 5997523346454.
The preparation of Yakitori involves skewering the meat with kushi (串?), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grill over a charcoal fire. During or after cooking, the meat is typically season with tare sauce or salt.[1]
In order to facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with kushi; after which the yakitori are seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows for the ingredients to cook quickly while imparting a crunchy texture to the skin. While gas and electric heat sources can be used, they do not develop the same aromas or textures as charcoal-cooked yakitori.
Guess I’d better cook some chicken up! Let’s check out this new variety!
Nissin Soba Nudeln Mit Japanese Yaokisoba Sauce Yakitori Chicken – Germany
Detail of the side panels (click to enlarge). Looks to be meat free but check for yourself. To prepare, remove sachet and add boiling water to fill line. Let steep covered for 3 minutes. Use spouts on lid to drain. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added baked chicken, Salad Cosmo mung bean sprouts and spring onion. The noodles are thin and very good – just perfect for yakisoba. The flavor is just perfect – I mean wow! It’s like the taste of grilled chicken and very good. The included garnish is everywhere are very nice. Impressed! 5.0 out of 5.0 stars. EAN bar code 5997523313234.
I’ve started noticing a theme to these Demae Ramen varieties form Germany. For the Thai Tom Yum one, there was Thai lettering in the background. This looks to be Vietnamese, so I’m guessing it’s styled after pho or something like that. I definitely like chicken and garlic is a favorite of mine. Let’s give this one a look – garlic chicken sounds very good today!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
Definitely looks like chicken flavor base powder!
Finished (click to enlarge). Added egg, Salad Cosmo mung bean sprouts, baked chicken, spring onion and fried garlic. The noodles have the nice gauge and chew of Demae Ramen. The broth tastes like your basic chicken flavor broth with a note of garlic. 3.5 out of 5.0 stars. EAN bar code 5997523335113.
This isn’t something I expected – a Thai Tom Yum from a German company? Yep! This makes me incredibly curious; will it taste like tom yum? Here’s a little about tom yum from Wikipedia if you’ve never tried –
The words “tom yam” are comefrom two Thai words. Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crush chili peppers.
Commercial tom yum paste is made by crushing all the herb ingredients and stir frying in oil. Seasoning and other preservative ingredients are then added. Tom yum flavored with the paste may have different characteristics from that made with fresh herb ingredients. The soup often includes meats such as chicken, beef, pork, or shrimp.
I think I’ll have this for dinner! Let’s have a look.
Nissin Demae Ramen Thai Tom Yum – Germany
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yoiurself. To prepare, add noodle block to 500ml boiling water for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The dry base sachet.
A granular powder.
A liquid sachet.
Seasoned oil.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, fishball, coriander, fried onion and chilli flake. The noodles come out great – good standard gauge with a nice mouthfeel. The broth has a very nice tom yum taste to it – not the strongest, but I kind of like this in a different way. My friend Raffael said that a lot of German instants cater to German tastes, and I would call this a German tom yum – still spicy and lemongrass notes, but I bet some sausage would go great in there! 3.75 out of 5.0 stars. EAN bar code 5997523335175.
I’m really stoked – Nissin Germany sent a few new Soba varieties! I like these – not only are they really good, they have neat plastic cups with draining lids. But Sukiyaki Beef – let’s see what Wikipedia has to say about sukiyaki –
Sukiyaki (鋤焼?, or more commonly すき焼き) is a Japanese dish that is made and served in the nabemono (Japanese hot pot) style.
It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.
Alrighty – let get to it! Time for sukiyaki beef!
Nissin Soba Nudeln Mit Yakisoba Sauce Sukiyaki Beef – Germany
Detail of the side panels (click to enlarge). Contains beef. To prepare, remove sachet and add boiling water to fill line. Cover for 3 minutes. Using lid drain noodles. Add in sachet contents. Finally, stir and enjoy!
Finished (click to enlarge). Added beef cooked in soy sauce and spring onion. The noodles are thin and have a nice chew to them. They’re a little on the light side but not fluffy. The flavor is a sweet beef which is really tasty. The garnish is everywhere – vegetable bits and little meaty bits to really tie everything together. I should mention the sauce gives it a nice oiliness – not a dry one. 4.5 out of 5.0 stars. EAN bar code 5997523313210.
There’s always a spicy. There has to be! Spicy tasting things are popular around the world. But have you ever wondered why? Here’s some info from Wikipedia on spiciness –
Pungency is the condition of having a strong, sharp smell or taste that is often so strong that it is unpleasant.[1][2] Pungency is the technical term used by scientists to refer to the characteristic of food commonly referred to as spiciness or hotness and sometimes heat,[3][4][5] which is found in foods such as chili peppers.
The scientific term for the effect of pungency is chemesthesis. Substances such as piperine and capsaicin cause a burning sensation by inducing a trigeminal nerve reaction together with normal taste reception. The pungent feeling caused by allyl isothiocyanate, capsaicin, piperine, and allicin is caused by activation of the heat thermo- and chemosensitive TRP ion channels including TRPV1 and TRPA1nociceptors. The pungency of chilies may be an adaptive response to selection by microbial pathogens.[3]
Pungency is not considered a taste in the technical sense because it is carried to the brain by a different set of nerves. While taste nerves are activated when consuming foods like chili peppers, the sensation commonly interpreted as “hot” results from the stimulation of somatosensory fibers in the mouth. Many parts of the body with exposed membranes that lack taste receptors (such as the nasal cavity, genitals, or a wound) produce a similar sensation of heat when exposed to pungent agents.
Interesting… Well, it doesn’t exactly answer my question above, but has some neat info. Anyways – this isn’t science class its noodle reviewing – let’s try these Nissin Demae Ramen Spicy noodles!
Nissin Demae Ramen Spicy – Germany
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to 500ml boiling water and cook for 3 minutes. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
The dry soup base.
A deep shaded powder.
A liquid sachet.
Perhaps the spicy component?
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion and beef cooked with chilli oil. The noodles have a very standard gauge and chew. The broth has a nice little hit of spiciness, although doesn’t seem like anything most folks couldn’t handle. A nice bowl of spicy noodles. 3.5 out of 5.0 stars. EAN bar code 8712429361106.
The first variety for this Meet The Manufacturer is Tokyo Soy Sauce. Soy sauce ramen is known in Japan as ‘shoyu.’ Here is some information about shoyu ramen and the other four main varieties of Japan from Wikipedia –
Shōyu (醤油, “soy sauce”) ramen is the oldest of the five. It has a clear brown broth, base of chicken and vegetable (or sometimes fish or beef) stock with plenty of soy sauce added resulting in a soup that is tangy, salty, and savory yet still fairly light on the palate. Shōyu ramen usually has curly noodles rather than straight ones, but this is not always the case. It is often has a garnish of marinated bamboo shoots or menma, green onions, kamaboko (fish cakes), nori (seaweed), boiled eggs, bean sprouts and/or black pepper; occasionally the soup will also contain chili oil or Chinese spices, and some shops serve sliced beef instead of the usual chāshū.
Shio (“salt”) ramen is a pale, clear, yellowish broth made with plenty of salt and any combination of chicken, vegetables, fish, and seaweed. Occasionally pork bones are also part of the recipe, but they do not boil as long as tonkotsu, so the soup remains light. Chāshū is sometimes swapped for chicken meatballs. Plums and kamaboko (a slice of processed fish roll sometimes served as a frilly white circle with a pink or red spiral called narutomaki) are popular toppings as well. Noodle texture and thickness varies among shio ramen, but they are usually straight rather than curly.
Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines copious amounts of miso and is blended with oily chicken or fish broth – and sometimes with tonkotsu or lard – to create a thick, nutty, slightly sweet and very hearty soup. Miso ramen broth tends to have a robust, tangy flavor, so it stands up to a variety of flavorful toppings: spicy bean paste or tōbanjan (豆瓣醤), butter and corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, and chopped garlic are common. The noodles are typically thick, curly, and slightly chewy.
Tonkotsu (豚骨, “pork bone”; not to confuse with tonkatsu) ramen usually has a cloudy white colored broth. It is similar to the Chinese baitang (白湯) and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy. Most shops, blend this pork broth with a small amount of chicken and vegetable stock and/or soy sauce. The noodles are thin and straight. They are often served with beni shoga. The latest trend in tonkotsu toppings is māyu (sesame oil). An aromatic oil made from charred crushed garlic or Sesame seeds. It is a specialty of Kyushu, particularly Hakata-ku, Fukuoka (known as “Hakata ramen”).
Curry ramen was first created in 1965 in Hokkaido.[16] Mainly make soup with pork bones and vegetables which seasoned with curry. That uses thick and curly noodles. Toppings include Char siu, wakame, and bean sprouts.
Tokyo soy sauce sounds good to me! Let’s begin this Meet The Manufacturer!
Nissin Demae Ramen Tokyo Soy Sauce – Germany
Here’s the back of the package (click to enlarge). May contains fish and crustacea. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add sachet contents. Finally, stir and enjoy!
The noodle block.
The soup base sachet.
A granular powder base.
A liquid sachet.
Looks like oiil and soy sauce.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, spring onion, hard boiled egg and barbecue pork. The noodles have a good standard Demae Ramen gauge and chew – very good. The broth has a nice kind of a shoyu taste with a little oiliness which I liked. 4.0 out of 5.0 stars. EAN bar code 5997523335151.
The very last one from James B. of the Netherlands – thanks again, buddy! Kind of interesting to note that this review is the same number as the year I was born. I remember when I hit review #500 and #1000 – seems so long ago! Let’s check out some yakisoba from Germany!
Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block and vegetable sachet to a pan and add 250ml water. Cook until liquid is all but absorbed and add in contents of liquid sachet. Stir and enjoy!
The noodle block.
A liquid sachet.
Smells like yakisoba sauce!
A vegetable sachet.
A nice little mixture.
Finished (click to enlarge). Added spring onion and barbecue pork. The noodles came out pretty well; a little fluffier than I would have liked. The yakisoba sauce was alright, but just seemed to be missing that slight Worcestershire/tamarind bite. 3.25 out of 5.0 stars. EAN bar code 5997523324278.
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