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This ramen’s packaging looks different from other Nongshim brands, so much so that I didn’t realize it was Nongshim at first glance. It comes with a soup base powder packet and a chili oil packet.
Produced in South Korea.
Looking at the broth, you can’t really tell it’s a creamy ramen. But it comes through quite strongly with the saltiness. You can also taste seaweed towards the end of your bite which adds some depth to the broth. If you want convenient and quick Tantanmen, I think this is a solid choice.
I’d add a soft-boiled egg, fresh green onions, and some kimchi to brighten up the bowl.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 2/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Soft-Boiled Egg, Green Onions, Kimchi
Order this instant ramen here: Nongshim Tantanmen Ramen with Chili Oil
Have you tried this ramen? Rate it 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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