Ramen Noodles by Chef Ramsay are a pair of brand-new ramen cups that just launched in the US (at the time of review) under the Chef Woo branding, created in collaboration with Gordon Ramsay. These are plant-based ramen cups positioned as a higher-protein, lower-sodium alternative to traditional instant ramen, and they’re notable not just because of the celebrity name attached, but because Borealis Foods (the Chef Woo parent company) is clearly aiming these at a health-conscious audience. Given Gordon Ramsay’s past public opinions about vegan food, this collaboration is at least a little surprising, which makes it all the more interesting to see whether the end result actually holds up.
Read more: Noodle Journey Episode 181: Chef Woo Ramen Noodles by Chef Ramsay Shiitake Mushroom Chicken/Black Garlic BeefBoth of these flavors are currently exclusive to Walmart, where they’re selling for about $1.88 per cup. That’s not an unreasonable price for a premium, plant-based ramen product, especially when similar “healthy” noodle products often cost significantly more and taste awful. Each cup claims 20g of protein and keeps the sodium relatively restrained compared to many mainstream ramen cups.
Shiitake Mushroom Chicken
This first flavor is labeled as Shiitake Mushroom Chicken, despite being entirely plant-based. The goal here is clearly to deliver a convincing chicken-style broth supported by mushroom depth, while pairing it with a high-protein noodle made from wheat and pea protein. Texture is always a concern with this style of noodle, so the question going in is whether the flavor can compensate if the noodles fall short.
Sodium for this cup is 1250mg, which comes out to about 54% of your daily allowance. Inside is a block of wheat-and-pea-protein noodles, a powdered broth containing artificial chicken flavoring, mushroom powder, and spices, plus dried vegetables including carrot, onion, corn, and mushrooms. Cooking is less convenient than most cups, requiring either a long steep or a microwave step followed by additional resting time.
Noodles:
I opted for the steeping method first. These noodles are firm, slightly stiff, and tend to tangle together, making them difficult to pull cleanly. The texture comes across as a bit cardboard-like, though without the unpleasant aftertaste that plagues other high-protein noodle products. They don’t resemble traditional ramen noodles in texture at all, but they’re not inedible. I got used to them as I went along.
• 4/10
Spiciness:
There is no heat here whatsoever.
• 0/10
Overall:
The broth is the strongest part of this cup. The artificial chicken flavor is convincing, the mushroom character is pronounced, and the dried vegetables rehydrate well and contribute great texture. The broth has good umami depth and a satisfying thickness, especially considering the lower sodium content. Unfortunately, the broth doesn’t cling particularly well to the noodles, and the noodle texture holds the overall experience back. Still, the flavor quality, protein content, and reasonable sodium level make this a better showing than many similar products in this category.
• 6/10
Black Garlic Beef
The second flavor, Black Garlic Beef, follows the same nutritional and structural template as the first cup, with the same noodle block and similar macros. The big difference here is the broth profile, which leans heavily into sweet, fermented black garlic rather than mushroom and chicken-style flavors. That black garlic makes this one immediately stand out aromatically.
Sodium is again 1250mg, with 20g of protein per cup. Inside are the same wheat-and-pea-protein noodles, a broth powder featuring artificial beef seasoning, garlic powder, onion powder, molasses, and spices, plus dried vegetables including bok choy, onion, bell pepper, and large chunks of soy protein designed to mimic beef.
Noodles:
Using the microwave method softens the noodles slightly compared to steeping alone, but only marginally. They’re a bit more pliable, yet still retain that dense, cardboard-adjacent chew. There’s no off-flavor, and they remain serviceable, but they’re clearly the weakest element again.
• 4.5/10
Spiciness:
Despite the presence of red peppers in the cup, these are bell peppers, not chili peppers. There is no heat.
• 0/10
Overall:
The broth here is really good. The black garlic flavor is sweet, savory, and deeply aromatic, delivering a convincing approximation of fermented black garlic without becoming bitter. While the broth doesn’t really taste like beef so much as a rich soy-and-garlic base, it’s still extremely enjoyable. The dried vegetables rehydrate well, and the soy protein chunks are a standout, with a fibrous, meaty texture that’s far better than most imitation beef pieces. Even though the noodles remain a weak point, the broth and toppings are good enough that they carry the experience.
• 7/10
Final Thoughts
This was my first experience with Chef Woo ramen, and while the noodles won’t be for everyone, the broths are, I think, legitimately solid. Anyone with strong texture sensitivities is likely to struggle with these noodles, but from a flavor perspective, both cups are decent enough, especially considering their nutritional goals. The Shiitake Mushroom Chicken delivers a satisfying, savory broth, while the Black Garlic Beef stands out with a bold, sweet garlic profile and surprisingly good soy protein pieces.
These end up as a cautious recommendation for anyone specifically looking for a higher-protein, plant-based ramen option. The noodle texture keeps them from being a full endorsement, but the broths are strong enough that I’d happily revisit them in the right mood, especially given the price point and availability.
