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This might just be one of the prettiest instant ramens I’ve made, and it’s one I picked up at a train station in Japan.
Produced in Japan.
It comes with two packets in the box, and honestly, this ramen was amazing. It’s incredibly comforting, and even though it looks spicy, it really isn’t.
The flavor reminds me distinctly of a Taiwanese canned ground pork, similar to what James used to have growing up, almost like a Japanese-style Taiwanese Dan Dan noodle. There’s a good amount of ground beef in it too.
As far as ramen goes, it has less salt than you’d typically find, which is a nice change.
To complement this already great bowl, I’d suggest adding more ground pork to enhance that savory depth. A drizzle of chili oil would be perfect to introduce some heat, since the appearance is deceiving. Finally, some crisp bean sprouts would offer a refreshing crunch.
Tasting Notes:
- Spice Level: 1/5
- Broth Viscosity: 3/5
- Noodle Thickness: 2/5
- Noodle Type: Straight
- Topping Suggestions: Ground Pork, Chili Oil, Beansprouts
Order these noodles here: Misen Taiwan Ramen
Have you tried these noodles? Rate them below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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