Review: Toyo Suisan have bucked the trend and gone for a flat based noodle, which is a welcome relief from the monotony of the round noodle. The cake size was generous, and it is packaged with one seasoning sachet. The seasoning consists of curry powder and flavouring together with a sprinkling of dried spring onion. As soon as the seasoning hits the boiling water, the aromatic essence of curry taps upon the sense of smell with a full force, however it is not unpleasant. Toyo Suisan recommends a noodle cooking time of five minutes, however I feel this is too long and three minutes into the boil you should add the flavouring and let it simmer for another minute, allowing the seasoning to permeate the noodles.
Curry has always been high on my list of good instant noodle flavours, and Toyo Suisan doesn’t disappoint. The flavour is strong, but not overbearing. The noodles were very good, although it must be said that the difference between a good and bad noodle usually comes down to cooking it to perfection, as 30 seconds too long or too short can make a lot of difference. The broth was well balanced and the flavour kept it’s strength throughout the drinking experience.
Ingredients: In Japanese, sorry. 😦
Review: Upon opening the package, the first thing which struck me about this ramen was that the noodle cake had managed to completely stay in one piece all the way from the factory in Japan to my home in Australia. The second thing which bamboozled me was how I’m going to write a review when there is no English on the package. The noodle cake itself was a good size (120mm x 100mm) and it’s packaged with two sachets. The first was an average flavouring sachet and the second was in liquid form, which I presumed to be a combination of some type of oil, combined with soya sauce. The only thing I feel this ramen was missing was some form of dried vegetables.After cooking the ramen for the recommended 3 minutes, I poured it into my bowl and was a bit shocked at how much broth there was. I had cooked it according to the directions, and for the first few sips I thought that I had used too much water as the flavour was quite subtle.I decided instead to plow into the noodles. The quality exibited by Nissin’s noodles is outstanding. Quite simply the best tasting noodles I have ever experienced. They were extremely soft, without being overcooked and mushy. After I had finished the noodles, I proceeded to drink the broth, and was surprised as the flavour seemed quite stronger than previously. While the broth wasn’t overpowering, in retrospect it wasn’t too weak either. Hence Nissin have finely balanced between the two extremely to produce a well satisfying soup.
Ingredients: In Japanese, sorry. 😦
Filed under: Australia, Trident | Tags: australian, chicken, packaging, salty
Review: Upon first impressions, this bowl noodle soup is a bit disappointing. The paper lid tore upon opening, unlike the Nong Shim brand which was paper with a foil layer underneath. A plastic fork is included, but given its size (105mm with 25mm prongs) they really shouldn’t bother, as it is too little to be of any use. The single flavour sachet contains both the seasoning and dried vegetables. The texturised soya pieces give the noodles a much needed visual benefit as they really look like chicken. After sitting for the recommended three minutes, the noodles and soup give off no smell apart from the polystyrene container.
Trident are relatively new on the instant noodle scene compared to many of the well known Asian brands. This however is no real excuse, as the flavour is merely ‘ordinary’. Although the company is Australian owned, the product is produced in China from both Australian and international ingredients.
After cooking, the noodles had absorbed little of the flavour, but they did fluff up nicely after five minutes. The broth itself did have a chicken flavour however this was overpowered by the high level of salt. It is also worth noting that the broth has a lengthy aftertaste.
Ingredients: Noodles 88% Wheat Flour, Vegetable Oil, Water, Salt, Potato Starch, Wheat Gluten Flavour Sachet 12% Salt, Dehydrated Vegetables (23%) (Texurised Soya Pieces Carrot Spring Onion), Flavour Enhancers (621, 631), Sugar, Soy Sauce Powder (Soya Bean, Salt, Maltrodextrin, Water), Turmeric Powder, Spices.
Review: Much the same as for the Hot & Spicy flavour, but flavour sachet had more trouble dissolving and the 3 minute recommended time seemed a little short. I’ve never eaten kimchi before, but if this noodle soup is anything to go by, it is delicious. When eating the noodles, it seemed like this flavour was quite similar to the hot & spicy, there is a hint of chilli, but it is very subdued. The broth seems to be well engineered with a slight fish flavour and a reasonable amount of substance to the solid soup with a variety of flavours emanating from the kimchi, dried onion and fish cake.
Ingredients: Noodle: Wheat Flour, Palm Oil, Potato Starch, Salt, Corn Flour Powder Soup: Kimchi Seasoning(White Cabbage, Red Pepper, Garlic, Salt, Lactose, Beef Bone Extract), Beef Seasoning(Soy Sauce, Beef Extract, Beef Bone Extract, Salt, Garlic Dextrin), Salt, Monosodium Glutamate, Hydrolyzed Vegetable Protein, Glucose, Spices(Red Pepper, Black Pepper, Garlic, Ginger), Sugar, Red Pepper Paste Powder(Red Pepper, Dextrin, Salt), Paprika Powder, Caramel Powder, Citric Acid. Solid Soup: Dried Green Onion, Dried Kimchi(White Cabbage, Red Pepper, Garlic, Salt), Dried Fish Cake (Fish Meat, Wheat Starch, Carrot Powder, Salt).
Filed under: Korea, Nong Shim | Tags: chilli, flakes, hot, korean, noodle, soup, spicy
Review: Nong Shim is the most popular Korean brand for instant noodles. The circular noodle cake separated well after 3 minutes, the loose dried vegetable flakes add appeal, while the flavour sachet dissolved completely. One big flavour sachet is employed by Nong Shim for this Bowl Noodle Soup.
Never underestimate the Koreans when it comes to spicy food. From the first time the noodle hits your lips you will feel the chilli burn. A sensation that lets you know that you are eating very spicy noodle soup. The noodle is very soft for a bowl variety and slides easily down the gullet without need for much chewing, and if you do decide to chew, it seems as though the noodle can predict this and forms itself into smaller strips almost effortlessly. If you use the whole flavour sachet, beware, as this soup is extremely spicy. It takes a lot of effort to finish the broth, as you make your way down, it seems to get hotter and hotter (due to less chilli being dissolved). After completely drinking the broth, you should have a great sense of accomplishment.
Ingredients: Noodle: Wheat Flour(62.0%), Palm Oil, Potato Starch, Salt. Soup Base: Salt, Monosodium Glutamate, Spices (Red Pepper, Black Pepper, Garlic, Onion), Tapioca Starch, Hydrolyzed Vegetable Protein, Sugars, Capsicum Powder, Mushroom Powder, Paprika Powder, Flavor Enhancer (621, 631) Flake: Dried Carrot, Dried Green Onion, Freeze Dried Red Pepper, Dried Mushroom.