Noodle Journey Episode 145: Mike’s Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup

Mike’s Mighty Good Craft Ramen Vegetarian Kimchi Ramen Soup is my latest attempt at revisiting this brand, which I’ve often criticized for small portions, inconvenient cooking, and noodles that don’t live up to their marketing ploys. I did marginally enjoy their Fried Garlic Chicken and the Spicy Miso Soup they make for Trader Joe’s, so at a friend’s urging, I’m giving a few more flavors a fair shake. First up is this Vegetarian Kimchi variety. I love kimchi, and this one has gotten some decent buzz online. Mike’s products are widely available in grocery stores across the U.S., though they usually cost $3-4 per pack, which is terribly pricey considering the small size.

Nutritionally, sodium is 1,100 mg, or 48% of your daily allowance, which is low by instant noodle standards. Despite being labeled “Vegetarian Kimchi,” the ingredients suggest it’s actually vegan; there’s no seafood paste or animal products, though anyone vegan should double-check the label. Inside the pack are Mike’s typical air-dried noodle block, a powder packet, and a seasoning oil packet. Ingredients include miso, chili pepper, garlic, soy, kombu, and green onion. There are no actual kimchi flakes, but the seasonings mimic the flavors of real kimchi.

When cooked, the noodles turned out clumpy after three minutes, with powder and oil stirred in. The oil itself is neutral sunflower oil, added only to give the broth an oily finish. The aroma was mild, with just a hint of sourness. Presentation was minimal – only a few tiny bits of green onion and a thin layer of oil floating on top.

Noodles:
These are the same odd, middle-of-the-road noodles I’ve criticized before. The texture is like undercooked spaghetti, firm but not in a pleasant way. They remain divisive, with some fans and many detractors.
• 4/10

Spiciness:
Comparable to very mild hot sauces like Tabasco, Frank’s Red Hot, or Hot Ones Classic. Much less spicy than most jarred kimchi you’d buy in stores.
• 2.5/10

Overall:
The broth surprised me. Despite lacking salt, it delivered depth from chili, garlic, and kombu, with a sour note reminiscent of fermentation and a touch of sweetness to balance it out. It didn’t really taste like kimchi, more like a generic hot-and-sour soup closer to Chinese takeout than Korean kimchi broth, but it worked. Better noodles, larger portions, some actual kimchi flakes, or just a pinch more salt could push this up to a 7 or 7.5. As it stands, the awkward noodle texture, small serving size, and high price will all keep it at a lower score. Still, I was impressed by the flavor. For the first time in a while, I can say a Mike’s product is actually kinda good. It’s better than average and one I’d cautiously recommend if you find it on sale and don’t mind the noodle quality.
• 6/10

Notes since filming:

It’s a low bar, but I think this is the best flavor Mike’s Mighty Good Ramen has to offer. It feels kind of dirty to admit that, but a good broth is a good broth.