*Recommended :: Nissin :: U.S.A. Brand | »

Nissin Quick & Easy Chow Mein - Beef Teriyaki Flavored, microwaveable. The flavor is reminiscent of smoked BBQ sauce mixed with a little sweet & spicy Chinese hoisin sauce, though not as sweet.

It’s quite tasty, almost like stir-fried lo mein in a thick dark brown sauce. The tender green onion pieces were quite noticeable and the rare tiny morsels of Shiitake mushroom were delicious. Overall, it has a decent note of beef and vegetable flavors.

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*Recommended :: Chinese Brand :: Kamfen | »

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Ho Fun Soup - Abalone & Chicken Flavor, a classic flavor of southern coastal Chinese cuisines. It has a refined onion chicken flavor with a seafare taste from the Wakame seaweed and abalone extract flavor with a mild sweet note.

Abalone extract flavor does not have that fresh shellfish taste, but it’s used as a flavor enhancer to add an almost meaty quality with a slightly carmelized sweet note to dishes like the classic oyster sauce used in Chinese cooking. It reduces the gaminess of chicken flavor while adding a rich flavor note.

While the soup looked rich and oily on top, because of the fat-free rice noodles, the actual amount of fat in the soup is relatively low at 3g or 5% daily value. The “vermicelles” Ho Fun noodles are smaller than the ones served in restaurant.

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*Recommended :: IndoMie :: Indonesian Brand | »

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Mi Goreng Rendang - fried noodle with a hot spicy vegetarian rendang curry paste, a traditional Indonesian curry similar to Thai curries, but has its own characteristics. Some of the characteristic ingredients in this recipe are kecap manis (Indonesian sweet soy sauce), garlic, onion, pepper, coconut, kemiri nut (candle nut), clove, anise, and herbs.

This is about the spiciest of the Mi Goreng’s that I have tried, my mouth felt hot after eating it. It has a sharper taste than the typical curries found here, with strong garlic-onion flavor and a note of clove & anise that give it an almost ginger-like pungency. I liked the toasted onion which are a few tasty bits beside noodles.

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*Recommended :: IndoMie :: Indonesian Brand | »

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Mi Goreng - instant fried noodle. This is the original flavor that catapulted Indomie into Indonesia’s ramen hall of fame.

It’s seasoned with an Indonesian sweet soy sauce and a spiced garlic flavored oil with a note of sesame oil. Properly prepared and hot, it has a rather rich sweet spiced soy taste with slightly nutty note and an almost buttery feel in the mouth.

Now that I have tried it, it needs a bit of explanation as to why it has such a legendary status in Indonesia. It got there because peoples remembered it, a simple comfort food at a time of needs. It’s like how ramen became a national heritage to the Japaneses because it too served a great need in a formative period. People adapted to it and while there has been great changes, there’s always a nostalgic longing to reclaim our pasts.

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*Recommended :: IndoMie :: Indonesian Brand | »

Rasa Soto Betawi - instant noodle soup. Betawi refers to the “people of Batavia” (old name for Jakarta) in Indonesian and the flavor of soto seasonings is a Jakarta specialty. This soto recipe has a peppery, mild sweet soy-curry taste with a note of coconut, lime and other stock & spices - very flavorful, if you were careful about not adding too much water to the seasonings in the bowl.

Indomie has multiple pouch type flavor packets, which are narrow and quite messy to pour out liquid with. I had resigned to tearing it open and drop it into the soup to soak out by itself.

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*Recommended :: IndoMie :: Indonesian Brand | »

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Rasa Ayam Bawang - onion chicken flavor instant noodle soup. This is one of the best chicken flavored instant noodles that I had reviewed. It has a strong tasty blend of hot pepper, garlic, onion and leek flavors. The seasonings reminded me of what used for a savory pepper steak recipe. Its noodles are decent too.

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*Recommended :: VIFON :: Vietnamese Brand | »

Wantan Instant Noodle (Hoanh Thanh An Lien). Something new, flat sheets of noodle also know as wonton skin! While the sheet noodles may be odd, the soup was very good with a delicious aroma and flavor of savory dried shrimp with a note of pepper-beef-onion flavor and mild sweetness.

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*Recommended :: Samyang | »

At 4.2 oz., it makes a satisfying bowl of good noodles. As with all Samyang noodles, they have a good chewy texture. The taste reminded me of the spicy Korean BBQ sauce used in popular hotpot-style cuisine. Being not too spicy hot, you can taste the garlic beef flavor and a decent note of vegetables.

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*Recommended :: Chinese Brand :: Wu Mu | »

Ramen noodles made with tomato to promote the health benefit of lycopene, a substance found particualarly in tomato and to boost, the ramen is air-dried too. There are separate noodles and flavor packets to make 4 individual servings, though the noodles are not individually wrapped.

The noodles have a good chewy bite and the rich soup was spicy hot with a good note of tomato, along with other vegetables. In the soup is an ingredient commonly called Jew’s Ear, which is a popular tree jelly fungi that has a crunchy jelly-like texture almost like seaweed, but it’s shredded so finely that I wouldn’t have noticed it if it wasn’t listed.

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*Recommended :: Chinese Brand :: Wu Mu | »

It’s a Dr Noodle Beef Tomato Ramen, Wu Mu brand. Just what the doctor ordered, I guessed. It’s banking on the health benefit of lycopene, a substance found particualarly in tomato and to boost, the ramen is air-dried too. There are separate noodles and flavor packets to make 4 individual servings, though the noodles are not individually wrapped.

So, does it measures up? Despite the photo of the cooked noodles being colored, the noodles were practically white on cooking and they didn’t have much color before either. That aside the noodles weren’t too bad and had a good chewy bite to it. The soup was a hot spicy tomato beef flavor that’s pretty decent, though the tomato flavor was light. An interesting note is the crunchy pickle vegetables which I liked and is the first time I had them in instant ramen. While the top of the soup looked oily, as a whole there’s only 9% DV from fat.

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*Recommended :: Korean Brand :: Samyang | »

Packaged in newer foil-type bag, Sutah’s ramen has a nice gummy texture from the addition of potato starch with wheat flour. It has a rich spicy beef and vegetable broth that’s quite balanced, so that all the flavors come out.

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*Recommended :: Chinese Brand :: Kamfen | »

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Wonton soup with Ho Fun noodles is a stable served at many Chinese eatouts. Ho Fun is a velvety soft thick broad rice noodle and is used in many stir fried dishes too.

The wonton soup is seafood flavor with tiny shrimps, cabbage and chive toppings. It has a delicious rich shrimp taste, well seasoned with a note of pepper. The noodles were “fun” to eat.

While the soup looked rich and oily on top, because of the fat-free rice noodles, the actual amount of fat in the soup is relatively low at 3g or 5% daily value. The “vermicelles” Ho Fun noodles are smaller than the ones served in restaurant.

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*Recommended :: Japanese Brand :: Maruchan | »

A “wafu” cuisine is a Japanese-style fusion of food influences from aboard, particularly Western. It’s also a part of the Japanese fast foods and there is nothing English about it as this package is all Japanese. Mushroom is called “kinoko” in Japanese and yakisoba means stir fried style noodles.

As you can see from the photo below, there are some unfamiliar little shimeiji mushrooms with mostly stem. They kind of tasted like oyster mushrooms. The sauce is a light soy based mushroom flavor sauce with mild spices. There are shreds of nori seaweed on top. The overall taste is delicate and earthy with an oily aftertaste. If you don’t like mushrooms, this one will not suit you.

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*Recommended :: MAMA :: Thai Brand | »

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A spicy hot & sour noodle soup flavored with a good Tom Yum shrimp paste containing aromatic lemon grass & bergamot mint leaf, and sharp ginger-like galingale. This Tom Yum recipe has a nice spectrum of tastes and aroma. The red chili oil droplets on top of the soup are quite hot.

Highly recommend adding shrimps and vegetables to this very bold tasting broth.

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*Recommended :: MAMA :: Thai Brand | 1 Comment »

Quick’n Tasty Instant Fried Rice w/Seafood is a convenient meal set w/spoon for microwave cooking. It’s low fat, gluten free and preservative free.

It listed Jasmine rice, shrimp, surimi (imitation crab made with fish), squid and carrot in the recipe. The seafood taste is good and well seasoned, but the rice needed a bit more oil as it’s on the dry side and adding a dash of extra olive oil works great!

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*Recommended :: Korean Brand :: Samyang | 1 Comment »

A pojangmacha is a wheeled Korean stall/cart serving food and drink set up on the city’s streets. The package has the Korean spelling of “U-Dong” for the Japanese Udon style thick soft noodles.

The noodle soup has a spicy seafare taste that’s a blend of anchovy with two kinds of seaweed and pepper powder. There are some roasted popped wheat grits, sesame seeds and green onion which add textures and highlights for a tasty, well balanced serving.

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*Recommended :: Fashion Food :: Thai Brand | 2 Comments »

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Braised chicken flavor instant noodle is conveniently packaged in a plastic clam-shell of a saucer type lid over a bowl with a fork included. It’s a spicy, garlic and roasted chicken sauce flavor with a sweet note. Very flavorful.

The noodles are thin and more firm in texture than the classic ramen.

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*Recommended :: VIFON :: Vietnamese Brand | 1 Comment »

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Chao Ca or instant fish porridge is a traditional quick meal that I would enjoy early in the morning or anytimes, especially when it’s cold. As the rice porridge is not easily available at home since it take time to make, this cuisine is usually enjoyed eating out at special fast food shops, which in some places open 24 hours.

It’s a very satisfying peppery mild fish taste with a bold note of ginger, green onion and cilantro. There’re chunky pieces of a salmon tasting fish which were excellent. It’s one that I now eat regularly on a cold morning.

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*Recommended :: Fashion Food :: Thai Brand | 1 Comment »

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A conveniently packaged instant noodle from Thailand in a plastic clam-shell of a saucer type lid over a bowl. Tom Klong is similar to Tom Yum flavor, hot and sour soup, but the herbs are roasted. The broth is really spicy hot with a sharp lime taste and a sweet roasted note of spices. This very sharp contrast needs a little getting use to for me. Adding an egg any style to it would be just perfect.

“Mi tom” or egg noodles (it’s yellowish before cooking) are thin and more firm in texture than the classic ramen which get its springy chewy texture using a traditional ingredient, kansui - an alkali solution of sodium and potassium carbonate.

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*Recommended :: VIFON :: Vietnamese Brand | 2 Comments »

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Thai style instant vermicelli rice noodles is a spicy sour taste in a clear shrimp flavored vegetable broth.

It’s a classic Vietnamese - Thai cuisine, with the hot spice of chili and the sour zest of citronella and lemon flavor in hearty vegetable broth made with leek, shallot and the herb galingale (a ginger substitute with health uses), and delicately flavored with Tomyum shrimp paste.

This noodle soup is so easy to make, put everything into a bowl, add hot water and cover for 3 minutes! It could easily be done using a microwave in different ways depending on your skill.

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*Recommended :: VIFON :: Vietnamese Brand | 1 Comment »

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The Da Nang style instant Vietnamese vermicelli rice noodle w/crab broth comes with a retort pouch of stewed broth. The flavor of the broth tasted sort of like a clear peppery tomato based clam chowder with lot of cilantro and watercrest. The herb responsible for this unique flavor is Culantro, a.k.a Vietnamese Coriander (Eryngium foetidum L., Apiaceae). A very tasty treat.

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*Recommended :: VIFON :: Vietnamese Brand | »

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Instant Vietnamese “Pho” vegetarian rice noodle is a refreshing taste. The ribbon type rice noodles are really smooth and soft. It’s so different from wheat noodles and that what makes it so nice to have at times. With rice noodles, the subtle flavor of the soup become the focus.

The clear broth has the flavors of many savory Vietnamese spices and highlighted by the aroma of sesame oil. I’m having this hot soup on a cold day and it’s so great!

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*Recommended :: MAMA :: Thai Brand | 2 Comments »

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A non-soup rice noodle dish that is sweet-tart, spicy flavored in stir fry Thai cuisine style. This is a light tasty delight!

Rice noodles are very quick to cook, basically it just need to be soften with hot water. The noodles are thin ribbons of cooked air-dried noodles. The silky soft rice noodles is flavored in a spicy sweet-tart sauce with a hint of coconut & peanut flavors that are classic ingredients in Thai cuisine.

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*Recommended :: Korean Brand :: Nong Shim | 1 Comment »

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If you like Champong Noodle in the package, you’ll love this one. The noodles are the familar softer instant cup ramen type instead. This is a very rich spicy seafood recipe. A tasty treat that’s perfect for a quick light snack.

As prepared, there were so much soup solids floating on top! The cuttlefish and shrimp powder gave the soup sauce its unique rich salty seafood flavor and strong aroma. The cuttlefish pieces remained chewy, which is normal. A very colorful cup noodle soup that was very good!

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*Recommended :: Korean Brand :: Nong Shim | 1 Comment »

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Kimchi Ramen Bowl is a hot spicy instant noodle soup with regular ramen noodles. The soup is a little thinner than the Shin’s ramen and the flavor notes are more sharp.

When I opened the package, a nice vegetable smell came from within the bowl as there are dried vegetable solids under the block of noodles. The taste was zesty and spicy, kind of like a good spicy vegetable beef flavored soup with a note of seafood taste.

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*Recommended :: Korean Brand :: Samyang | 1 Comment »

Kimchee (also Kimchi) is a popular Korean pickled hot & spicy cabbage relish. Serving crispy homemade Kimchee to impress your guests is a popular tradition to Korean, with every household using its own favorite recipe.

This entree is medium hot for most people other than Korean. It is served with regular ramen instead of the thicker Korean noodle, which requires a more intense soup sauce. Just as well, I am not always in the mood to be scorched.

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*Recommended :: Nissin :: U.S.A. Brand | 2 Comments »

Nissin Quick & Easy Chow Mein - Chcken Flavored, microwaveable.

Chicken Chow Mein entree has a sweet dark soy type sauce. Using the modified cooking direction, it tasted quite good. The dried cabbage expanded quite a bit to give more substance to the noodles.

The plastic serving tray is microwaveable but the cover is not, however I find that it tasted much better if you covered it while cooking. I put the cover upside down so that the steam can escape. As prepared, the noodles came out the way I liked it, steaming moist and hot.

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*Recommended :: Korean Brand :: Nong Shim | »

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This kimchi flavored entree is about medium spicy. The “oriental style noodle” on the lid refers to a starchier ramen noodle which is a bit more al dente. Interestingly, it is the first time I have seen freeze dried kimchi (see the picture below of the brown block in the before cooking part).

As prepared, you can hardly see anything beside noodles on top but the soup sauce came out rich and reddish. I poured out about an inch of soup before I started eating. It certainly had the taste of hot spicy kimchi. Could have added some vegetables to this one to give it a little more substance. Flavor is good.

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*Recommended :: Japanese Brand :: Shirakiku | »

The Shirakiku namesake is a quality label and is a bit more expensive. The products are first and foremost good foods and never outflavored, like a girl in strong perfume.

“Curry”, an Indian word for sauce, contains distinct blends of spices to create a genuine flavor. The sauce is spicy and aromatic but not hot. It achieves its depth of hotness when hot peppers are added to the dish, so the curry can be spicy and mild at the same time.

As prepared, the curry soup sauce had a mild to medium spicy vegetable curry flavor and fine aroma. I let it soaks in the hot curry sauce a few minutes for tastier noodles. The large flat Udon noodles taste smooth and soft. This one leaves its mark simply for its honest-to-goodness fare.

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*Recommended :: Sapporo :: U.S.A. Brand | 2 Comments »

Sapporo Ichiban Chowmein, instant fried noodle. Yakisoba means stir fried ramen, an influence from Chinese ramen shops in Japan around the last century.

This yakisoba style chowmein is served in a flavorful sweet sour dark sauce that taste somewhat like Worchestershire sauce mixed with a little balsamic vinegar. The tasty dried green laver (seaweed) sprinklings add an interesting flavor and textural balance.

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*Recommended :: Korean Brand :: Nong Shim | »

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A hot spicy entree that tasted a bit like curry chicken & beef but in a clear broth. It was a very well seasoned and tasty soup sauce with good ramen type noodle.

There isn’t any chicken in it except egg, but could have fooled me as I ate, actually thought that there were pieces of chicken meat. These textured vegetable proteins were getting good at it, until I saw what looked like brown pieces of sausage. Even the funny shaped fishcake slices tasted like cured chicken meat. It must be the power of suggestion, as chicken is what I had in mind from the smell. The soup stock actually has a strong beefy flavor if you can ignore the chicken soup aroma.

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*Recommended :: Korean Brand :: Nong Shim | »

The Shin line, all share similar graphic but taste somewhat different. This one share similarity with Big Shin Cup, which has beef flavor.

As prepared, this entree has the right note for me. The ramen had a good springy bite and the soup sauce flavored very well. Its size was just right for a snack or small meal. One of the best of the Shins if you can get the imported (Korean) version.

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*Recommended :: Nissin :: U.S.A. Brand | 3 Comments »

Nissin Quick & Easy Chow Mein - (Garlic) Shrimp Flavored, microwaveable.

Chow mein is a generic term for a chinese style dish of stir-fried noodles, of which there are many varieties. The garlic shrimp flavor is one of my favorite, it tasted like Italian garlic shrimp linguine.

The plastic serving tray is microwaveable but the cover is not, however I find that it tasted much better if you covered it while cooking. I put the cover upside down so that the steam can escape. As prepared, the noodles came out the way I liked it, steaming hot and al dente. It looks very appealing with a few tiny pink shrimps, red bell pepper and dark green parsley. The taste and aroma was almost irresistible to me, a very satisfying bargain of a meal.

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*Recommended :: Japanese Brand :: Nissin | »

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XO sauce popularity hits the Asian resturant scene first in Hong Kong’s pricier dinning estatblishment and was named after a popular brandy. It’s usually a combination of dried shrimp, dried scallops, garlic, and other seasonings. Its spicy flavor is used to enhance stir-fried meat, seafood, tofu and vegetable dishes.

The broth was creamy and very tasty, but a bit salty, so avoid it while enjoying the delicious noodles. It has a heavy garlicky shrimp-seafood soy sauce taste. There’s a lot of savory soup sediments, like slices of decorative fishcake, bits of colorful vegetables and other seasonings.

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*Recommended :: Korean Brand :: Nong Shim | 1 Comment »

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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.

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*Recommended :: Korean Brand :: Nong Shim | 1 Comment »

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The term Champong noodle refers to a popular recipe of Korean noodle in a rich spicy seafood broth containing mainly cabbage, and various sea foods like squids and shrimps. It presumably has its origin in Japan with influence from China. This entree is medium to high in spiciness.

In opening the dried soup solid packet, there was a nice aroma that was reminiscent of something familiar to me. My mom often use tiny dried salted shrimps in many of her recipe. This ingredient has a strong aroma and very savory flavor, being used more like a spice. In this case, the aroma came from the dried cuttlefish pieces. As prepared, the cuttlefish and shrimp powder gave the soup sauce its unique rich salty seafood flavor. The cuttlefish pieces remained chewy, which is normal. There was an effective display of colors and textures in the noodle soup from the various solid ingredients. This was surprisingly good.

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*Recommended :: Korean Brand :: Nong Shim | 2 Comments »

This spicy hot entree is a refined version of its acclaimed cousin, Shin Ramyun, with thin ramen instead of the thicker Korean noodle.

As prepared, the light reddish soup sauce was deceiving calm until I took too quick of a tentative sip, which promptly got me coughing. The unexpected spiciness must have sent some down my wind pipe. The sharp peppery picante sauce numbed my palate somewhat as I continued eating. The beef flavor of the soup sauce was light and the toyish pinwheel slices of fish cake were a nice diversion to the plain noodles.

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*Recommended :: Japanese Brand :: Maruchan | »

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Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour. It is a thin brownish noodle served with various toppings and condiments in hot or cold dishes to reflect the seasons. Soba is so ubiquitous that it can refer to noodles in general. The noodle is springy to the bite and feels silky soft eating.

The tempura burst with delicate sweet flavors and different textures depending on how long it is in the soup and it’ll get very soft if you wait too long. The dried shrimp pieces in the tempura were chewy, but tasted interesting regardless. With so much going on, you almost don’t remember about the other stuffs like the brown chunks of fried tofu (bean curd) and broad green pieces of seaweed. The only drawback about this one is that it has an oily aftertaste.

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*Recommended :: Japanese Brand :: Maruchan | 1 Comment »

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Kitsune Udon is thick Japanese white noodles served with fried tofu. Enjoy while hot, this entree is superb. Bitting a mouthful, you get a succulent sweet burst of hot savory soup and the tender chewy Udon noodles. There are nuggets of scrambled egg too. This is a very satisfying big meal.

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*Recommended :: Chinese Brand :: Sau Tao | »

The Hong Kong style noodle in this entree is a very thin air dried egg noodle that is a stable to the region, including what was formerly known as Canton. It is somewhat crunchier than other types of noodle. The early chinese arrivals to America were mostly from the region, which is why this noodle is often associated with Wonton soup.

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*Recommended :: Korean Brand :: Nong Shim | 1 Comment »

It is a big bowl and at about 4oz, it’ll make a good meal for most people. Fortunately, the thick Udon noodles save well in the fridge for a later snack, if you don’t eat much.

In traditional Korean table etiquette, you start with a small taste of the soup before you start eating. I find that this prepare one’s palate for the meal and works well.

The lively thicker Udon noodles balance nicely the hot savory soup that has a rich seafare taste. There are three bigger pieces of fried fish cake that look like browned crouton and tasted a bit smokey, some small pinwheel slices of white on pink fish cake, and pieces of green seaweed that tased like spinach. The whole is greater than the sum of its parts, that what make this soup great.

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*Recommended :: Japanese Brand :: Sanyo | »

Otafuku is one of Japan’s most popular sauce companies. Otafuku Yakisoba sauce has a subtle sweet tangy fruit flavor. Yakisoba is a stir fried wheat noodle dish with a special sauce and can be eaten either hot or cold. It can almost be described as Japanese junk-food, the Japanese version of hamburgers or whatever.

If this is the first time you had eaten it - it probably went too fast to think much of it, but the more often you eat it, the more you enjoy and understand its taste.

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*Recommended :: Chinese Brand :: Sau Tao | »

The Hong Kong style noodles in this entree are very thin air dried egg noodles that have a somewhat crunchier texture and work well with this lobster flavored soup sauce. The fineness of this noodle lets out the character of the sauce . While the taste is good, it is not much of a lobster flavor.

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*Recommended :: Korean Brand :: Nong Shim | »

While it shares the red hot graphic of the highly acclaimed Shin Ramyun pack, it is different. The noodle for one, is the familiar soft instant ramen. It also has a rich beefy flavor, assuming you’re not overwhelmed by its spiciness first!

As prepared, the noodles soaked up half the soup sauce, meaning that you can’t avoid its spicy seasonings. However, using 3/4 or less of the Soup Packet is an even better compromise. The chewy chunks of shiitake mushroom were a very flavorful addition to the soup. This is a tasty treat that’s perfect for a quick light snack.

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*Recommended :: Korean Brand :: Nong Shim | »

This entry offers a rich blend of seafood flavors and seasonings, a traditional taste cherished by coastal Korean. It is a bit peppery but considered mild.

A rich spicy seafood both with the smooth chewy texture of thicker Korean style noodles. Its aroma had the depth of a good seafood broth. The full savory character of this delicious fare revealed itself toward the end when I drain out most of the liquid to finish it off.

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*Recommended :: Korean Brand :: Samyang | 1 Comment »

This unpretentious Korean entree is label simply as cut-type noodle in a nondescript packaging. A very traditional Korean noodle soup that need no explanation, I guess. The flat noodles are cut into width and heat dried, and hence nonfrying with very low fat. The drawback is that the noodle take 2 to 3 minutes longer to cook than regular.

Nothing fancy, just a quality home-style vegetarian broth flavored delicately with sea vegetable to accompany the smooth luscious noodle for a very satisfying fare. The small flakes of sea mustard expanded surprisely well cooked with a nice spinach-like taste.

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*Recommended :: Korean Brand :: Nong Shim | »

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Korean cuisine is spicy in general and uses hearty ingredients. This entree offers chewy potato noodle in a peppery vegetable beef flavor soup sauce.

A hearty aroma of soup filled the kitchen as it’s cooked, from a tasty recipe of typical Korean vegetables including onion, shitake mushroom, chili pepper, garlic and ginger. The potato noodle was indeed chewy and quite interesting to eat. Overall, the potato noodle soup tasted unpretentiously down home.

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