I’ve bought that twice, which means I liked it.
Now I’m wondering how they make “artificial pork” flavor.
Chemistry my friend. Chemistry.
I think my favourite is the Kimchi flavour Shin Ramyun. Unlike the other Shin Ramyun they’re not spicy at all* and don’t bear much resemblance to the standard flavour; a great mix of umami goodness with lots of tangy sour notes.
After that I’d probably put their spicy seafood flavour, which does have a bit of that standard flavour/spiciness to it but it’s also got a strong seafood flavour which I enjoy.
Oh, and something related: we were watching Beef on Netflix and I saw Steven Yeun break and mix an egg into the Shin Ramyun he was cooking. Since Steven Yeun can do no wrong I decided to give that a go last week. I won’t put it quite up there with the transformative effects of the Tabasco Pot Noodle** but it was interesting. I’ll probably do it again, but not every time. Does anyone else have any near-zero effort noodle mods they’d like to share?
* Small caveat; I have a high capsaicin tolerance so mild spicy is indistinguishable to me vs actual non-spicy.
** I’m awaiting my Michelin stars for that culinary masterpiece.
Yeah eggs on instant noodles is great. I don’t know if you get it in the UK but egg on the cheap Campbell’s vegetable soup is really great. The yolk can break and mixes with the tomato base very well
Crushed garlic is easy, a few slices of kimchi, onion.
I tried one of these recently it’s tasty. 1 spoon of that in hot water, plus whatever veggies I want to add in is a proper meal. Sometimes I add some soy sauce in there and it seems pretty good? I have never tried cooking with miso paste, this thing seems to be mostly miso plus some pork extract. Should probably get a tub of miso instead, much cheaper.
A shot of sesame oil and a squirt of sriracha is my go-to for ramen.
Ramen: A thing I should under many circumstances ingest that is definitely food.
I really want some ramen now. I have some shin black at home, but maybe I want to go out to some fine establishment and get some slightly more hand crafted stuff.
Sriracha and a slice of American cheese is my go-to ramen improvement.
Kewpie mayo, sriracha, egg, some green onion, and maybe even some leftover meat if I’m feeling fancy.
I like my ramen with no broth, and undercooked. Used to put string cheese in on occasion, but its a pain to clean up.
OK, now the thread is back on track.
Yo do realize it’s supposed to be taken orally?
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We just a modified version of this recipe all the time. This chick has a ton of great stuff on her site.
