Lately, I’ve found myself in a slight pickle. I’m low on varieties of review… Well, it’s mainly my fault – I think for over two weeks I’ve been in such a good groove that I’ve been able to do three reviews a day and walk about ten miles per day as well. That’s a lot of unique varieties of noodles… So, I’ve had to resort to finding a bunch in a bit of a hurry. I found this one locally at the grocery store today. In fact, I found five different varieties. Let’s see what this is all about – it sounds a little bit interesting. Guess we’ll see.
Annie Chun’s Japanese Style Shoyu Ramen Soup Bowl – United States
Detail of the side panels (click to enlarge). Says Vegan friendly but check for yourself. To prepare, add everything to the bowl and fill to line with room temperature water. Cover loosely and microwave for 2 minutes. Finally, stir and enjoy!
A pouch of fresh ramen.
A sachet f soup base.
Corn in shoyu? Well – that’s interesting.
Finished (click to enlarge). Added chashu, Lao Gan Ma Spicy Chili Crisp, sesame seed, spring onion, and mung bean sprouts. The noodle was alright; a nice softness but a bit of clumpiness. The broth was a very light one and I felt it needed some more oomph to help it along. The vegetable medley was rather unfortunate; corn and carrots are generally not what you’ll find in a Japanese shoyu ramen; more like an American one. Left wanting. 0.25 out of 5.0 stars. UPC bar code 765667111673.
Watch me cook on Instant Noodle Recipe Time!
