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The Kang Shi Fu Chicken with Mushroom Soup Noodle is one of those bowls that immediately reminds me of being taken care of. It tastes like a traditional Chinese chicken noodle soup. The kind someone makes you when you’re sick.
Produced in China.
Table of Contents
- What’s in the Package
- How to Cook Kang Shi Fu Chicken with Mushroom Soup Noodle
- How Does It Taste
- How Does It Compare
- How to Level Up Kang Shi Fu Chicken with Mushroom Soup Noodle
- Final Verdict
- Tasting Notes
- Related Instant Ramen
- Where to buy Kang Shi Fu Chicken with Mushroom
- Community Ratings
- Leave Your Rating
What’s in the Package
Inside the wrapper is a circular wheat noodle block and three sachets: a seasoning powder, a liquid sauce pack (oil/paste), and a condiment pack containing dehydrated carrot, mushroom, and scallion.
How to Cook Kang Shi Fu Chicken with Mushroom Soup Noodle
- Bring 2 cups (500ml) of water to a boil.
- Add the noodle block and the vegetable sachet. Boil for 3 minutes.
- Turn off the heat and stir in the sauce pack and seasoning powder.
How Does It Taste
The broth is notably silky and that comes from a non-dairy creamer in the base. It’s a technique that shows up in some Chinese instant noodles and it works really well here. The broth has a smooth, almost velvety quality that you don’t usually get from an instant ramen packet.
The shiitake mushrooms are the standout detail. They’re actual pieces of shiitake rather than the sad little dehydrated flakes you find in most instant ramens. They add a savory depth that carries the whole bowl. There are also dried carrots and green onions in there which round things out nicely.
At 1800mg of sodium it’s on the higher end but it doesn’t taste aggressively salty the way some high-sodium instant ramens do. The balance is surprisingly good.
The noodles are thin and standard at a 1 out of 5 on thickness.
How Does It Compare
The closest comparison on the site in terms of a Chinese comfort food instant noodle is the Ve Wong Sesame Chicken which is also warming, also medicinal in character, also built around a clean savory broth. The Ve Wong has the rice wine and sesame depth. The Kang Shi Fu has the shiitake mushroom depth. Both are the kind of bowl you reach for when you need something restorative.
How to Level Up Kang Shi Fu Chicken with Mushroom Soup Noodle
Lean into the chicken soup profile with shredded rotisserie chicken. Leftover duck works even better if you have it. Extra shiitake mushrooms dropped in while the noodles cook deepen the mushroom flavor that’s already the best part of this bowl. Add a handful of fresh vegetables like bok choy, spinach, whatever you have.
Final Verdict
The Kang Shi Fu Chicken with Mushroom Soup Noodle is a comforting bowl that delivers on the chicken soup promise better than most instant ramens attempt. The silky broth and the real shiitake mushrooms are what set it apart.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 1/5
- Noodle Thickness: 1/5
- Noodle Type: Standard Thin
- Topping Suggestions: Rotisserie Chicken, Shiitake Mushrooms, Fresh Vegetables, Leftover Duck
How do I rate my ramen? Check out the Ramen Rating Guide.
Related Instant Ramen
- Ve Wong Sesame Chicken Flavor Noodle Soup
- TTL Wine Stewed Flavor Noodles
- Vifon Instant Porridge Beef Flavour
- Mama Chicken Instant Noodles
- Sapporo Ichiban Chicken Flavored Soup
Where to buy Kang Shi Fu Chicken with Mushroom
Community Ratings
Really light and tasty broth, unfortunately you can taste the ‘artificial’ in ‘artificial chicken and mushroom. Zero spice, and the noodles weren’t too soggy, nor too hard.
Would recommend this, as well as the seafood flavour. There are a few bits of vegetable, and there is a cup version for this if you are a cup ramen fan.
This is literally a hearty chicken noodle soup.
