I’m continuing my dive into Ramen Talk’s lineup with their Taiwan Style Braised Beef Noodle Soup, something I’ve been both hopeful and a little apprehensive about. This style of noodle soup has a special place in my heart because I used to frequent a fantastic Taiwanese noodle shop near me that unfortunately shut down recently. Their rich, aromatic beef soup with hand-shaved noodles was one of my favorite meals, and I’ve been craving a good substitute ever since. While I’m reviewing this product on its own merits, I’m quietly hoping it can capture even a fraction of what I used to enjoy.
Read more: Noodle Journey Episode 80: Ramen Talk Taiwan Style Braised Beef Noodle SoupNoodle Journey Episode 79: Ramen Talk Tonkotsu Ramen
Ramen Talk continues to impress with its premium, shelf-stable ramen kits that go beyond the typical instant noodle experience. This time, I’m digging into their Tonkotsu Ramen, which comes with a pretty wild inclusion: a full slice of pork belly. I’ve reviewed some heavy hitters in the tonkotsu category before, so I’m eager to see how this one stacks up against the likes of Marutai, Myojo, and even Ichiran.
Read more: Noodle Journey Episode 79: Ramen Talk Tonkotsu RamenNoodle Journey Episode 78: Ramen Talk Tom Yum
This time, I’m continuing my exploration of the premium lineup from Ramen Talk with their Tom Yum “Goong” flavor… sort of (more on that below). I recommend checking out the previous review of their Golden Sour Beef Soup first, since I go over a lot of background on the company there. But for the uninitiated: Ramen Talk is a Chinese instant noodle company that takes pride in using real whole ingredients, which they freeze-dry and pack alongside their sun-dried noodles. Everything you see on the packaging is in the product – yes, even the seafood.
Read more: Noodle Journey Episode 78: Ramen Talk Tom YumNoodle Journey Episode 77: Ramen Talk Golden Sour Beef Soup
Ramen Talk is a little-known Chinese company, and the name is derived from their Chinese name, Lamianshuo, which translates to “Ramen Talk” or “Ramen Explain,” and they’re bringing something new to the instant noodle scene: restaurant-style bowls with artisanal noodles, real meat and fresh-like toppings, all shelf-stable and packed into a single serving bag. I first stumbled across their products at a store called S Mart in the greater Philadelphia area and couldn’t believe my eyes. I bought it, brought it home, cooked it, took one bite, and I knew I had to order the full lineup and review them all for you. This is a brand that deserves your attention in the premium noodle space.
Read more: Noodle Journey Episode 77: Ramen Talk Golden Sour Beef SoupNoodle Journey Episode 76: Prima Taste Chili Crab LaMian
I’m wrapping up my reviews of Prima Taste’s lineup for now, or at least the ones currently available in my area. This time, I’m diving into their Chili Crab LaMian, which along with the Singapore Curry and Laksa flavors I’ve previously scored at a perfect 10, seems to be the only other flavor that gets exported to the USA. But unlike those soup-based varieties, this one is a dry noodle, served with a sauce and oil packet instead of broth. It’s a different style altogether.
Read more: Noodle Journey Episode 76: Prima Taste Chili Crab LaMianNoodle 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/
Read more: Noodle Journey Episode 75: Nongshim Ansung Noodle SoupNoodle Journey Episode 74: MyKuali Penang White Curry Noodle
I’m reviewing a Malaysian product today that’s been called one of the best instant noodles in the world: MyKuali’s Penang White Curry. David Chang named it his top pick several years back, The Ramen Rater has given it high praise, and it’s been at the top of several “best of” lists. I had to hunt this one down, and while it was hard to find at first, I later spotted it at my local Asian market after overpaying for it online. So if you’re in the US, keep an eye out locally before shelling out for a third-party Amazon seller.
Read more: Noodle Journey Episode 74: MyKuali Penang White Curry NoodleNoodle Journey Episode 73: Paldo Kokomen
I’m checking out a somewhat different flavor from Paldo with this Kokomen, a clean and spicy chicken noodle soup that’s a little more interesting than your average chicken broth. I don’t usually go out of my way to review plain chicken soups, because they tend to be a bit boring, but this one has an interesting backstory and flavor profile. Kokomen was the result of an amateur cooking contest in South Korea back in 2011, and the recipe became so popular that Paldo turned it into an instant noodle product.
Read more: Noodle Journey Episode 73: Paldo KokomenNoodle Journey Episode 72: Paldo Bul Nak
I’m reviewing my first octopus-flavored product: Paldo Bul Nak. Not to be confused with Samyang’s Buldak, this Korean noodle combines a buldak-style sweet and spicy sauce with actual powdered octopus. And yes, it’s real octopus, not just flavoring. In Korean, “bul” means fire and “nakji” means octopus, so this is literally “hot octopus.” Expect heat.
Read more: Noodle Journey Episode 72: Paldo Bul NakNoodle Journey Episode 71: Nongshim Tonkotsu Ramen with Kuromayu (Black Garlic Oil)
I’m back with another tonkotsu ramen, this time from one of my favorite South Korean brands, Nongshim. While tonkotsu is traditionally a Japanese pork bone broth, here we’ve got a Korean company making their interpretation of it with this Kuromayu (black garlic oil) variety. For anyone unfamiliar, kuromayu is made by charring garlic in sesame oil, giving it a deep, bitter, smoky flavor that’s common in tonkotsu ramen, with the word “kuro” literally translating to “black.” This isn’t the same as fermented black garlic (which is also a valid ramen topper if you so desire), but rather has a different flavor profile.
Read more: Noodle Journey Episode 71: Nongshim Tonkotsu Ramen with Kuromayu (Black Garlic Oil)