Tag Archives: konyaku

The Ramen Rater’s Healthy Options 2020 Edition

The Ramen Rater's Healthy Options 2020 Edition

People have been asking me for a list of healthy varieties for a long time. I decided to give it a try, and had mixed results. I’ve found things ramen/instant noodles, and things that aren’t and listed them here. There aren’t ten things, but over the next year I’m guessing more will present themselves. It appears this is an ever-evolving market as a couple that were going to be included went off the market while I was editing this list! Not everything presented is for everyone, but I’m really hoping there’s something that will work and interest everyone. If you have any ideas for things that should be on next year’s list, please email me. With that, here (in no particular order)  is The Ramen Rater’s Healthy Options 2020 Edition.

The Ramen Rater’s Healthy Options 2020 Edition

Video Presentation

A special video presentation of The Ramen Rater’s Healthy Options 2020 Edition.

The Ramen Rater’s Healthy Options 2020 Edition

Yamachan Ramen Z

This year, it appears as soon as I created this list, it was obsolete! This product is no longer being produced, but I was told something similar with different preparation will replace it soon.  This one however contains konjac/konyaku – it’s an almost zero calorie noodle that when made with the right gauge is pretty decent. Paired with a miso broth, I was really impressed – and only 136 calories, guessing from the soup base sachet mostly. Original review

NuTek Salt For Life

The Ramen Rater's Healthy Options 2020 Edition

I first found out about NuTek a few years ago. They reached out to me and asked if I’d fly out and visit their operation in Omaha and try out their product first hand in a blind taste test (being partially sighted, every taste test I do is kind of blind har har). I was immediately sold on this stuff. I should mention I did some consulting with them for a little while but no longer do. I get a lot of people asking me about lower sodium noodles and this and their other products bring the promise of this without replacing saltiness with a funky taste. In fact, the way it works gives a slight delay in how the tongue senses saltiness – a fraction of a second – which makes the food itself more flavorful. Definitely a neat thing. Original review

Vite Ramen

The Ramen Rater's Healthy Options 2020 Edition

This one was a no-brainer for this list. Take one brother who loves instant noodles and one that follows the healthy life and get their heads together on combining the two and you’ve got Vite Ramen. Tim & Tom Zheng introduced their idea on Kickstarter and were greeted with a huge response to get their business off the ground. So, what is Vite Ramen? It’s low sodium, high protein, high fiber, and had more vitamins and minerals than you can shake a menagerie of sticks at. If you’re looking for an ultra healthy ramen, this is the best I’ve seen yet. Original review

Nissin Cup Noodle Light+ / Cup Noodle Nice

If you’re looking for a healthy Cup Noodle, Light+ and Cup Noodle Nice are the ticket. First off, they’re low cal and feature a different noodle style – one that’s really quite good. They’re from Japan so you’ll have to dig on eBay and eBay Canada most likely to track them down. But it’s worthwhile as they’re incredibly good. Original review

Fit Mee

The Ramen Rater's Healthy Options 2020 Edition

I was contacted by a distributor here in the United States about this one and got to give it a try. They’re got two varieties, one around 150 calories and the one above at around – get this – 50 calories. This is another variety made with konjac noodles – and it’s really good! one with a spicy Korean noodle flavor and the other flavor is Indonesian Soto – a kind of spicy and lime and coconut and chicken hit to it. I’ve seen these on Amazon at they’re rather pricey, but I’m guessing they’ll be more widespread and cheaper soon – they’re absolutely excellent and ultra tasty! Original review

Hakubaku Japanese Pearled Mochi Barley (Mochi Mugi)

The Ramen Rater's Healthy Options 2020 Edition

In the past year, I’ve gone on a diet and exercise tear and lost a lot of weight (I’ll be doing the second installment of my The Ramen Rater Diet series very soon). I knew I needed to do this for a long time, but my doctor talked to me about it the right way at the right time and off I went. He was concerned about my cholesterol levels and told me unless they went down I’d need to go on a statin drug. I don’t know anything about those really, but I’ve never heard anything about them that include hearts and smiley faces connected to them. During the last year, I started working with Hakubaku a little bit and trying their products. They make really great ramen varieties which I’ve reviewed. They also make barley tea – my first try at making sun tea went pretty well. But most notably for me was trying their mochi barley. It’s ultra high in soluble fiber, and I consider it to be a big part in my arriving after six months at a clean bill of health for cholesterol as a result of my diet and exercise regime. Original review

KOKA Delight

Looking for a noodle low in fat and not fried? KOKA makes Delight. It’s interesting – first off, this is the kind of noodle block that’s not hard as a rock like your standard non-fried noodle – you could take a bite out of the block if you wanted to. Not only that, these are really quite good – with flavors like tomato, curry, a spicy sesame and more. Original review

Taiwanese Dry Noodles

If you’re looking for a range of noodles with less ingredients and wonderful flavors, you should check out Taiwanese dry noodles. The noodles themselves are dried by the sun or with big industrial fans – not fried. Plus they’re made with very few ingredients in a way that’s been done for generations. The seasonings that come with them often are few ingredients as well. I’ve often referred to the Taiwanese instant noodle makers as ‘masters of simplicity’; they can produce such tasty varieties with few ingredients. Original review

Nongshim Soon and Kimchi Vegan Varieties

If you’re looking for Vegan varieties, I highly recommend these two. The Soon Veggie Noodles (kind of like a smoother version of Shin Ramen) and the Kimchi (tangy and tasty) are marked with a seal of approval from a Vegan foods authority. Really great flavor and quality that you can add more vegetables to and end up with a sumptuous feast. Original review

…a couple more that weren’t in the video

Prima Taste Wholegrain

If you’re looking for wholegrain varieties, this is the best out there in my opinion. It’s been holding the #1 spot on my top ten list for 4 years! That’s my favorite out of over 3,000 instant noodles I’ve reviewed. The noodles have this rustic and hearty chew and taste without being gritty or funky. It makes a lot of food in each pack and so share with a friend – or an enemy as if you make this, they won’t be your enemy for long. Original review

Sakurai Foods Vegan Approved Varieties

There are a few varieties in this range, but by far my favorite was this one, the spicy soy milk noodle. With a badge from a Vegan authority, you’re definitely going to enjoy these as part of your Vegan lifestyle. Original review

So there you are – the first healthy list. If you want to make some recommendations of things that aren’t on here or are a company who produces products you think should be here, drop me a line and we can talk. Thanks for check the list out!

#3270: Fitmee Konjac Chicken Soto – Indonesia

#3270: Fitmee Konjac Chicken Soto - Indonesia

The second of the Fitmee varieties sent by Empire International – thanks again! I sampled the first a couple days ago and was very impressed – it was a kind of buldak dry version that was pretty good and only 150 calories! This one has a soto flavor and is – get this – only 60 calories! What’s soto? Here’s some info from Wikipedia –

In the Indonesian archipelago, soto is known by different names. In the local Javanese dialect, it is called soto, and the dish also reached Makassar where it is called coto. Soto is found to be most prevalent in Java, and suggested that the hearty soup was originated from that island, and over the years this dish branched off in an assorted array of soto varieties.[7]

Although soto was undoubtedly developed in the Indonesian archipelago and each region has developed its own distinctive soto recipes, some historians suggest that it was probably influenced by foreign culinary tradition, especially ChineseDenys Lombard in his book Le Carrefour Javanais suggested that the origin of soto was a Chinese soup, caudo (Chinese草肚pinyintsháu-tōo; literally “Tripe”), popular in Semarang among Chinese immigrants during colonial VOC era, circa 17th century.[8]

Another scholar suggests that it was more likely a mixture of cooking traditions in the region, namely Chinese, Indian, and native Indonesian cuisine.[9] There are traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried garlic as a condiment, while the use of turmeric suggests Indian influence. Another example is soto betawi from Jakarta uses minyak samin (ghee), which indicates Arab or Muslim Indian influences.[10] Another historian suggest that some soto recipe reflects the past condition of its people. Soto tangkar, which today is a meat soup, was mostly made from the broth of goat rib-cage bones (Betawi:tangkar) in the past because meat was expensive, or the common population of Batavia were too poor to afford some meat back then.[11] Soto recipes has been highly localized according to local tradition and available ingredients, for example in Hindu-majority island of Bali, soto babi (pork soto) can be found, since Hindu Balinese prefer pork while beef is seldom consumed, they also do not shared Indonesian Muslim halal dietary law that forbid the consumption of pork.

The meat soup dish influenced various regions and each developed its own recipes, with the ingredients being highly localized according to available ingredients and local cooking traditions. As a result, rich variants of soto were developed across Indonesia.

Alrighty – let’s see how this soup version comes out!

Fitmee Mi Instan Konyaku Rasa Soto – Indonesia

#3270: Fitmee Konjac Chicken Soto - Indonesia

Here’s the back of the package (click to enlarge). Cook noodle block and vegetable sachet contents for 5 minutes in 400ml boiling water. Add all but shallot sachet in and stir. Garnish with shallot and enjoy!

The noodle block.

A dry sachet of soup base (watch the Instant Noodle Recipe Time video below for implementation of sachets).

A wet sachet of seasoned oil.

A dry sachet of vegetables.

Dry garnish sachet of fried shallot.

A final dry sachet of chili powder.

Finished (click to enlarge). Added lime, Salad Cosmo mung bean sprouts, coriander, spring onion, Sambal Matah, egg, chili flake, and baked chicken. Okay, this is the real deal, folks. The konjac came out quite well – still somewhat extra springy, but it is just overwhelmed in such a great way by the broth. The broth has such a beautiful balance of lime, hints of spiciness and coconut and it just blew my mind so much I even forgot to add the shallot flake in there – which I tried separately and found to be pretty good. But I’ll try it again tomorrow because ITS ONLY 60 CALORIES!!! 5.0 out of 5.0 stars. EAN bar code 8997006448993.

#3270: Fitmee Konjac Chicken Soto - Indonesia

FitMee Instant Noodle Konjac Chicken Soto Flavor 92g (Pack of 1)

Watch me cook on Instant Noodle Recipe Time!

Watch me cook on Instant Noodle Recipe Time!

#3268: Fitmee Konjac Fried Korean Noodle – Indonesia

#3268: Fitmee Konjac Fried Korean Noodle - Indonesia

Here’s something pretty fascinating. First off, thanks to Empire International for sending these over! This is from Indonesia, is only 160 calories for the whole package, and… yeah. It’s konjac (pronounced like cognac).- These noodles are incredibly low cal and I’ve honestly had mixed resilts. I’ve had them that are horrible before – thicker noodles. But recently tried some that were thinner and they worked well. These are dry, and I haven’t tried them that way before, so we shall see how it goes. Let’s find out!

Fitmee Konjac Fried Korean Noodle – Indonesia

#3268: Fitmee Konjac Fried Korean Noodle - Indonesia

Here’s the back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles and vegetables for 400ml boiling water and cook 3 minutes. Drain. add remaining sachet contents. Finally, stir and enjoy!

The block of konjac noodles.

Dry seasoning base.

A wet sachet of seasoned oil.

A dry sachet of vegetables.

Chili powder.

Finished (click to enlarge). Added spring onion. The noodles are kind of rubbery as they employ tapioca flour. Some might be put off by this, but I think they have a certain charm to them. I’ve had konjac noodles before I disliked, but that was completely due to their gauge. These are nice. Flavor is on point with a good spicy hit which is reminiscent of fire noodle. A nice quantity of vegetable and really quite innovative and unique. 3.5 out of 5.0 stars.  EAN bar code 8997006449945.

#3268: Fitmee Konjac Fried Korean Noodle - Indonesia

FitMee Instant Noodle Konjac Fried Korean Noodle 78g (Pack of 6)

Watch me cook on Instant Noodle Recipe Time!

Watch me burn on Spicy Noodle Mukbang!

FitMee Samples From Empire International – United States

FitMee Samples From Empire International - United States

Okay so there are these noodles called konjac noodles. They’re really low calorie. The pack pictured above is only 60 calories – for the whole thing! But are they good? I’ve found the thinner the gauge, the better I like them. Watch me unbox these and see what they’re all about.

FitMee Samples From Empire International – United States