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Forget the popular supermarket ramens -- this one is head and shoulders above those.
The noodles are a nice consistency, and, best of all, it's not nearly as salty as other options. OK, so it's "artificial chicken flavor" -- and yes, there's a substantial amount of salt -- but the flavor is actually quite good.
Even better, however, is that this can serve as the starting point for a ton of flavorful additions: fresh veggies, some diced rotisserie chicken, etc. Nothing in the flavoring is too overpowering, so you can dress these up nicely to suit your own taste.
I don't eat ramen very often, but when I do, I like it to be decent quality. This stuff is.
Reviewed in the United States 🇺🇸 on September 23, 2013
I give it four stars because you have to add an egg to make them truly stellar.
Ignore the directions. Use a small saucepan and no more than 1.25 cups water, add the seasoning to the water, then when it comes to a bubble, add the noodles. When the noodles are "mobile" in a couple of minutes. Make a "valley in the middle by swirling a couple of chopsticks. Crack an egg into a cup (just to make sure it's a good one), room temp egg is best, btw. Gently pour the egg into the "valley" without cracking the yellow. Crack some black pepper right on top of the egg. (note: if the egg is cold, you may have to crank up the heat a bit to keep it simmering) Cook for about 1.5 minutes more till the white is done. Noodles should have some bite (don't overcook them, a total of 3 minutes for the whole thing is about right)
The egg should be softly poached and when you swirl it together the broth becomes rich and wonderful.
Excellent additons. Freeze dried green onions to the broth at the beginning. Freshly ground sesame seeds added just after the egg. A tablespoon or two of leftover cooked chicken meat, add it just after the egg so it sits on top around the edges and gets steamed warm. A warmed leftover pot sticker dumpling, (just chuck it in at the end and let the soup warm it up. Some Fresh Spinach leaves . . . baby ones, cut out the stem and put a few in your soup bowl. put the hot soup on top of them. Kale chips (clean kale roasted with sesame oil and salt in the oven) is a fabulous addition on top of the soup in your bowl. Low salt soy sauce (not my fave, but my husband always adds it). Toasted sesame oil (just a touch on top of the egg, it's a strong flavor). Leftover caramelized onions . . . sometimes I have some in the fridge, I just chuck them in just before the egg. A tablespoonful is plenty.
This is a really good super quick way to make an egg and some carbs meal. My older kids like making this for themselves with an egg for breakfast--he also eats two or three pitted prunes chopped in some vanilla yogurt (not mixed with the soup).
Real comfort food. And yes, it has salt . . . but just don't add any MORE salt to it. It doesn't need it. These noodles have good texture, the broth is very flavorful--better than most of the Ramen. So good I don't care it's "artificial" flavored.
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