Saturday, January 28, 2012

Nong Shim Shin Ramyun BLACK

Made By:  Nong Shim America Inc.
Required to Prepare:  Water, saucepan & range (or bowl and microwave)
560 calories per package

Available online through Amazon.com

So, it's been a while... did y'all miss me?

Today I finally tried a package of the infamous "Shin Ramyun Black" by Nong Shim.  The infamy, by the way, stems from the fact that Nong Shim of Korea got hit with a false-advertising fine for stating that their new Shin Ramyun Black was nutritionally "the perfect food."  I was unaware of all the controversy when I purchased them (although I do find it amusing), and honestly I'm much more interested to see how the flavor compares to Shin Ramyun 'Red'.  So, on with the review!

Inside the package is a disk of noodles that looks just like the ones in normal Shin Ramyun, along with three packets; there is a "Beef and Vegetable Mix" which has the usual dried veggies but also some dehydrated beef chips including some dried mushrooms, a plain "Soup Base," and something called a "Sul-Long-Tang Soup Base" which is apparently a bone soup of some sort.  We boil 550cc [2-1/3 cups] of water, then add everything to the pot and cook for five minutes.  Then we just transfer the soup to our bowl and serve!

The broth is very creamy-looking, and the little chunks of beef mushrooms are easily visible.  Like the other Shin Ramyun, the noodles have a nice texture, and are flavorful from cooking in the soup broth.  The broth itself has the expected spiciness, although it does seem to be a bit milder than regular Shin Ramyun... maybe the creaminess from the Sul-Long-Tang stuff is toning it down a bit.  There is a much deeper beef broth flavor here than in the normal Shin Ramyun, too.  The rehydrated mushroom pieces stay a bit tough and don't seem to have a lot of flavor on their own, but I'm imagining they've contributed their flavor into the broth instead, and it's not like they really detract or anything.  It seems a bit more "premium" than adding powder mushroom extract, anyway.

I think I may have actually enjoyed the flavor of these more than regular Shin Ramyun; the extra flavors from the beef bone extract seemed to provide some welcome complexity to help the flavor not be quite so one-sided.  However, the premium price on these makes the question of value a bit harder to answer... but I will say that I'm more interested in having this product again than I am the regular Shin Ramyun.  :)

Soup it Up:  Most times we enjoy this soup, we do add a soft egg to it, to balance the spice level with a bit of richness and creaminess.  There's no huge need to add other items because of the 'premium' nature of the included add-ins, but some thin slices of beef could be a thing.
Also, my wife decided to try adding some sour cream to hers, as a different variation to 'cool down' the spice, and I thought that was a worthy option as well, the sourness brings forward a different set of flavors than with the ultra-creamy egg yolk.

{5/15/15 edit: I've recently realized that what I had thought were strange little pieces of beef were actually mushrooms.  They make much more sense to me now. ^_^; }

3 comments:

  1. It is so good to see you back to reviewing your noodles! I enjoy your blogs, and don't think you should allow so much time to pass between posts. :)

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  2. Jessie, good job on this noodle review!! It was fun tom read!!

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  3. I also enjoy the "black". It is the only noodle I buy. I usually lay about six pieces of "smokies" sausage on the bottom of my bowl and pour the noodles over it. I let it sit for a minute or two to let the sausages warm up. I really like this.

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