Shin Ramyun (Hot & Spicy)
September 7th, 2005
This Korean favorite is a fiery red hot soup with a spicy scent that live up to its reputation. The noodle is thicker than ramen and round, similar to Udon but springier.
When ready, I carefully poured out about half the soup sauce before serving it in a bowl. Taking the first sip before eating, prepared me for what was to come. Slurping the sauce with the noodle in each bite, I was really enjoying it, as the hot spicy sensation took hold. The lively hot noodles were enjoyed with tasty chewy bits of shitake mushroom and other vegetables. It was a great finish, the spicy hot sensation was felt as far down as my stomach and I got a little sweaty too.
As it is one of the spiciest ramen, you can crack a fresh egg over it just before removing from the heat and stir to tame it. Also works and tasty is to top a good handful of finely cut green onions to the bowl just before serving.
Suggested Cooking Directions
- Bring to boil 2 1/2 to 3 cups of water.
- Add noodles, contents of both soup packet to boiling water. Simmer 4-5 minutes, stir occasionally.
- Optionally, crack a freah egg into the soup just before removing from the heat, stir and serve.
Product of U.S.A by Nong Shim America, Inc. (2005)
Ingredients* - revision noted January 2006.
Net wt. 4.23 oz (120g)
Noodle
Wheat Flour, Palm Oil, Potato Starch, Salt.
Soup Packets
Salt, Beef Seasonings (Yeast Extract, Beef Bone Extract, Liquid Corn Syrup, Refined Beef Tallow), Monosodium Glutamate, Dehydrated Vegetables (Green Onion, Mushroom, Carrot), Red Pepper, Sugar, Soy Sauce Powder (Hydrolyzed Soy Protein, Corn Gluten, Maltodextrin, Salt), Soy Bean Paste Powder (Soybean, Maltodextrin, Salt), Black Pepper, Garlic, Red Pepper Seed Oil, Potassium Carbonate, Oleoresin Capsicum, Oleoresin Paprika, Onion, Corn Flour, Ginger, Sodium Carbonate, Disodium Inosinate, Disodium Guanylate, Sodium Metahphosphate, Sodium Phosphate, T-BHQ, Sodium Pyrophosphate, Riboflavin Color.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
This Korean favorite is a fiery red hot soup with a spicy scent that live up to its reputation. The noodle is thicker than ramen and round, similar to Udon but springier.
When ready, I carefully poured out about half the soup sauce before serving it in a bowl. Taking the first sip before eating, prepared me for what was to come. Slurping the sauce with the noodle in each bite, I was really enjoying it, as the hot spicy sensation took hold. The lively hot noodles were enjoyed with tasty chewy bits of shitake mushroom and other vegetables. It was a great finish, the spicy hot sensation was felt as far down as my stomach and I got a little sweaty too.
As it is one of the spiciest ramen, you can crack a fresh egg over it just before removing from the heat and stir to tame it. Also works and tasty is to top a good handful of finely cut green onions to the bowl just before serving.
- Bring to boil 2 1/2 to 3 cups of water.
- Add noodles, contents of both soup packet to boiling water. Simmer 4-5 minutes, stir occasionally.
- Optionally, crack a freah egg into the soup just before removing from the heat, stir and serve.
Product of U.S.A by Nong Shim America, Inc. (2005)
Ingredients* - revision noted January 2006.
Net wt. 4.23 oz (120g)
Disclaimer*
November 1st, 2005 at 10:38 pm
This one is very good! Great for a cold day! Nice and hot, just the right amount of spice! Tender noodles, full, robust flavored soup…delicious! Just as the package suggests, you should add mushroom (Shiitake) and thinly sliced beef. Very very good!! I am going to buy this one again and again! I’ve already spread the word to my friends about this one!