Noodle Journey Episode 75: Nongshim Ansung Noodle Soup

I’m revisiting a flavor I tried a long time ago: Nongshim’s Ansung Noodle Soup, also known as Ansungtangmyun. Back then, I wasn’t in serious reviewer mode, so this time I’m taking a closer look. Despite its lower prominence compared to Shin, this one is still easy to find in stores like Wegmans or online for around $5 to $10 per 4-pack. The name “Ansung” refers to the small Korean city where this recipe originated, and the import version usually bears the original Korean name instead. According to Nongshim, this is a mildly spicy miso soup with beef extract and shiitake mushrooms, and it definitely piqued my curiosity. Read all about the history of Ansungtangmyun here: https://nongshimusa.com/homev2/our-products/meal-noodle/ansungtangmyun/

The ingredients include dehydrated beef and fish, along with mushrooms, carrots, seaweed, and chili pepper in the vegetable packet. The broth is flavored with miso (fermented bean paste), which gives it a strong umami character, and despite the packaging listing 940mg of sodium per serving, the entire package hits 1860mg because this is considered 2 servings somehow. So unless you’re sharing this with a friend, it’s not a low-sodium option. The noodles are the familiar Nongshim round noodles made with wheat and potato starch.

Noodles:
Nongshim always includes a noodle firmness guide on the package, and I go with the firm 4-minute cook every time. These noodles are reliably satisfying. They’re plump, chewy, and consistent with the quality I’ve come to expect from their line.
• 8/10

Spiciness:
For a Korean noodle, the spice level here is surprisingly restrained. It’s not marked as spicy on the package, but the chili pepper in the ingredients gives it a bit of heat. Much less spicy than Shin, but still present enough to notice.
• 3.5/10

Overall:
This is a solid, flavorful soup that delivers on its promise of mushroom, miso, and subtle beef flavor. The mushrooms come through strongest, followed by the umami depth of the miso. The beef note is faint, but the seaweed adds a gentle brininess without veering too fishy. It does get a little salty after a few bites, but I still find it thoroughly enjoyable. If you’re looking for a less spicy alternative to Shin or Shin Black, this is a great option. I’ll definitely be grabbing more of these. This is a solid blank-slate soup base that will take well to a variety of ingredients.
• 7.5/10