I’m checking out a trio of instant ramen cups currently sold at Trader Joe’s: Miso, Spicy Miso, and Chicken. They sell for $1.69 each at the time of this review and come in light, single-serving cups. These do not exactly appear to be filling, but are priced well below what these usually cost under their original branding. Which brings me to the twist: upon opening the Miso cup, I discovered that these are actually rebranded products from Mike’s Mighty Good Ramen. The oil packet writing gave it away immediately, and sure enough, they’re confirmed to be co-manufactured. If you’re familiar with my past reviews, you know I’ve had my share of issues with Mike’s. That said, the Trader Joe’s versions are cheaper, so if for some reason you like Mike’s ramen, this is the place to buy it.
Read more: Noodle Journey Episode 65: Trader Joe’s Instant Ramen CupsCategory: Video Reviews
Noodle Journey Episode 64: Trader Joe’s Squiggly Knife Cut Style Noodles with Soy and Sesame Sauce
I’m reviewing a newish entry from Trader Joe’s: their Squiggly Knife Cut Style Noodles with Soy and Sesame Sauce. Despite the silly name (“squiggly”? really?), this is a Taiwanese-style noodle kit that feels like a direct response to Momofuku’s popular product line. Trader Joe’s doesn’t make these in-house, but rather they rebrand from other manufacturers, so it honestly wouldn’t surprise me if these were made by A-Sha, the same company behind Momofuku’s noodles. At $4.99 for a 4-pack, it’s a pretty reasonable entry point if you’re curious about this type of noodle.
Read more: Noodle Journey Episode 64: Trader Joe’s Squiggly Knife Cut Style Noodles with Soy and Sesame SauceNoodle Journey Episode 63: Nongshim K Army Stew
I’m finally giving Nongshim’s K-Army Stew the proper review it deserves. The first time I tried it was purely by accident; I tore open a pack while unpacking a variety box, so I cooked it on the spot, but I knew I’d eventually circle back for a full review. Inspired by a Korean dish called budae jjigae, or “army stew,” this product is rooted in Korea’s postwar history, where ingredients from American military base commissaries like Spam, hot dogs, beans, and processed cheese were combined with traditionally Korean spicy soup bases and ingredients. That same spirit is carried into this instant version, and I’m curious to see how it holds up.
Read more: Noodle Journey Episode 63: Nongshim K Army StewNoodle Journey Episode 62: Samyang Buldak Quattro Cheese Ramen
I’m following up my review of the regular Buldak Cheese with this one, Buldak Quattro Cheese. After getting radio silence online when I asked others what the difference was between the two, I’m taking it upon myself to compare them directly. My hope is that this one turns up the cheese in both flavor and texture.
Read more: Noodle Journey Episode 62: Samyang Buldak Quattro Cheese RamenNoodle Journey Episode 61: Samyang Buldak Cheese Ramen
I’m diving back into Samyang’s Buldak product line to try their Cheese variety, one of the more popular Korean instant noodle flavors around. This sets the stage for my next review of the newer Quattro Cheese version in the next review, so I can directly compare the two. Cheese in Korean noodles remains a polarizing topic, but I’m firmly on the pro-cheese side.
Read more: Noodle Journey Episode 61: Samyang Buldak Cheese RamenNoodle Journey Episode 60: Marutai Local Series Round Up
This isn’t a review so much as a summary and ranking of the 12 current Marutai “Local Series” varieties that preceded this episode. Some of these are harder to find than others, and of course they’re all import items so they may cost a bit more, so my goal here is to help you decide which of these you should buy.
Read more: Noodle Journey Episode 60: Marutai Local Series Round UpNoodle Journey Episode 59: Marutai Kagoshima Kurobuta Tonkotsu Ramen
This is the final installment in my Marutai “Local Series” marathon, and we’re wrapping things up with a bold, pork-forward broth inspired by the Kagoshima prefecture. Known for its use of kurobuta black pork (meaning the breed of pig, not the color of the meat), this variety incorporates pork extract specifically labeled as coming from Kagoshima pigs, along with the distinctive addition of charred green onion. That charred scallion note is a key part of this ramen’s identity, lending a mild caramelized depth that sets it apart from typical tonkotsu profiles. It’s seems to be a popular choice online, which makes sense considering the flavor profile.
Read more: Noodle Journey Episode 59: Marutai Kagoshima Kurobuta Tonkotsu RamenNoodle Journey Episode 58: Marutai Kumamoto Kuromayu Tonkotsu Ramen
This one has me excited. I’m trying Marutai’s Kumamoto Kuromayu Tonkotsu Ramen, a variety centered on one of my all-time favorite ramen additions: black garlic oil. Known as mayu or kuromayu, this oil is made by scorching garlic in sesame or other oil until it develops a nutty, roasted flavor. Google tells me it’s a staple of this Kumamoto-style tonkotsu, a regional variety that blends pork and chicken bones for a milder, less oily broth than its Hakata counterpart. The addition of garlic is a hallmark of this style, and I can’t wait to see how well this instant version captures it.
Read more: Noodle Journey Episode 58: Marutai Kumamoto Kuromayu Tonkotsu RamenNoodle Journey Episode 57: Marutai Setouchi Lemon Tonkotsu Ramen
Marutai throws a wild curveball in this installment with their Setouchi Lemon Tonkotsu Ramen, one of the most unusual instant noodle flavors I’ve ever come across. While citrus elements like yuzu are fairly common in shio and even shoyu broths, this is the first time I’ve seen lemon used in a tonkotsu pork broth. The product name suggests the lemons are sourced from the Setouchi region of Japan, and while there was an earlier lemon tonkotsu release from Marutai around 2021, this version appears to be a direct evolution of that. If you’ve seen light blue packaging for a Marutai lemon tonkotsu product in the last decade, this is likely the same concept in new packaging with a possible tweak to the recipe.
Read more: Noodle Journey Episode 57: Marutai Setouchi Lemon Tonkotsu RamenNoodle Journey Episode 56: Marutai Hokkaido Asahikawa Soybean Ramen
This installment in the Marutai Local Series line features their Hokkaido Asahikawa Soybean Ramen. It’s one of two flavors in the lineup based on Hokkaido ramen styles, the other being the red miso variety reviewed earlier. Unlike that one, which leaned heavily on fermented miso flavor, this version uses soy paste and seafood extract in a shoyu-style broth. That means a cleaner, more direct soy profile without the funk of fermentation, but with a unique flavor all its own.
Read more: Noodle Journey Episode 56: Marutai Hokkaido Asahikawa Soybean Ramen