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A package version of its twin without the extra cost of a bowl, its the cheaper way to go if you love it - same excellent taste.

The fresh-packed noodle sealed in a clear pouch is as good as the Udon you’ll find at any Asian grocery. As prepared, the noodle soup looked really good with slices of fish cakes, tiny brown wheat vegetable dumpling, and green vegetable in a rich reddish brown broth. The soup sauce had a delicious rich sweet spicy soy sauce flavor.

It tasted like what you mght get at a resturant, it’s that good. About the only thing holding it back from a five star rating is the amount of solid ingredients other than the noodles.

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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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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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True conneisseurs should at least try this one, just to see how good an instant noodle soup can be.

The fresh-packed noodle sealed in a clear pouch is as good as the Udon you’ll find at any Asian grocery. As prepared, the noodle soup looked really good with slices of fish cakes, tiny brown wheat vegetable dumpling, and green vegetable in a rich reddish brown broth, with a delicious rich sweet spicy soy sauce flavor.

It tasted like what you mght get at a typical resturant, it’s that good. About the only thing holding it back from a five star rating is the amount of toppings other than the noodles.

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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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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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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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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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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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The cute raccoon like character on the package is the first I have ever seen on a Nong Shim noodle item. It is an Asian raccoon dog, also know as tanuki in Japan, and has supernatural powers in folklore. Presumably this recipe is famous in Korea as a spicy chewy noodle dish and a source of dietary calcium.

As prepared, the reddish soup sauce was well flavored, and very spicy. The tasty flavors sort of masked the spiciness until it get to you later, leaving the mouth feelings a little singed. Overall, a very agreeable flavor and a big portion to boost.

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This particular noodle is an air dried ribbon type, which require extra cooking time. The entree supprising has virtually no fats.

As prepared, the clear light brown soup sauce was mildly flavored. With a mild flavored sauce, you have to slurp it while eating the noodle to get the taste. A little less cooking water would make a stronger flavor. The anchovy gave a little extra character to an otherwise light refreshing vegetable stock. After trying out so many of Nong Shim spicy ramen, this one was sort of a relief.

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Chajang sauce is a thick savory fried black bean sauce made from cultured soybean. Myun means noodles in Korean, it looks like spagetti and coincidentially the dish is called Chapagetti by its marketing folks. Noodles w/black bean sauce is popular in Korean like noodles w/spaggetti sauce here and taste delicious if properly seasoned.

There are also Chinese versions called “Zha Jiang Mian” and Japanese versions. The Koreans consider their versions more refined and the Japanese versions are less heavy on the soybean paste and are made with either ramen or Udon noodles.

This dish was mildly seasoned, but a dash of salt & pepper or a vinaigrette dressing really help. While it tastes agreeable to me, I would not recommend it to all, as it’s more a cultural favorite.

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While it shares almost the same name as it smaller cousin, Shin Cup, it’s not just in a bigger cup. It breaks the mode, as the noodle for one is the round ramen noodle and not the softer flat type. The Shiitake mushroom are really chunky in this one and it needs a bit more wait time to soften than 3 minutes.

As prepared, the soup has a fiery red color and nice spicy aroma. The soup sauce flavored the lively noodle very well, although I hardly noticed the beef flavor through all that spices. My mouth had that nice tingling sensation all over afterward. A real treat!

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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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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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This entry offers a tastyt blend of seafood flavors and seasonings, a traditional taste cherished by coastal Korean. The smooth chewy texture of the thick Udon noodle offered a lively contrast to the somewhat spicy rich seafare broth with an overtone of seaweed.

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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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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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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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