After tasting those last two earlier, I was ready to have something that looked really good – and here it is! Tom Yam noodles, made in Thailand and from Japan!
Here’s the back of the packaging (click image to enlarge). I boiled an egg in with the noodles last time, but today I thought a couple fried eggs would go nicely.
Some noodles – look pretty standard. They had a little flavor.
Powder on the left and seasoned oil on the right.
As above, seasoning on the left and seasoned oil on the right. A lot of powder here!
Click image to enlarge. Alrighty it’s done woo hoo! I made two eggs with a little Cavender’s All-Purpose Greek seasoning. I also added some Kizami Shoga (pickled ginger) and finally, some fried shallots – this time some fresh ones (thanks Greg B.!). The noodles were perfect – reminiscent of the kind you’d find in Momofuku Ando‘s flagship Chikin ramen from 1958, just an exponentially milder taste. The broth is spicy and full of citrus. It’s perfect pork tom yam flavor – loved it. 4.75 out of 5.0 stars – wonderful! UPC barcode 4903101701356 .
A Thai Food Expo interview of Yamamori.
I always see variations on spelling for this flavor. Either tom yam, or tom yum. Do you know if there is any difference in the two?
Looks great, especially with the pickled red stuff. I’m curious though… how many instant ramen do you eat a day? Sometimes there are 4-5 reviews, sometimes none.
Here’s the answer: good or bad, there are some vasrieties that I just avoid and finally have to review before they get too old or whatever. Lately, I’m trying to get through a couple of those each day (the Baijia and Ottogi Bibim Ramyon) and then one I actually eat as a meal, which is the Yamamori here. Of course I have a few bites of the first two, but not much at all. Takes quite a while to do these reviews, so a couple bites of each one isn’t much – three reviews takes about four hours from what it looks like. That Yamamori is soooo good – pity it was the last one I had.
– TRR