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The packaging on this one doesn’t look like Nongshim at all. I didn’t realize it was them at first glance. It has a completely different visual identity from the rest of the lineup. It comes with a soup base powder and a separate chili oil packet which is a good sign going in.

Produced in South Korea.

Nongshim Tantanmen Ramen with Chili Oil in bowl package

Table of Contents

What’s in the Package

Inside the bowl, you’ll find a round block of fried wheat noodles with loose dehydrated garnishes including textured soy protein bits and green onions. There is a large silver Soup Base (B) powder sachet and a small transparent Chili Oil sachet.

Noodle brick with dehydrated bits on it with a seasoning packet and oil packet

How to Cook Nongshim Tantanmen Ramen

  1. Open the lid halfway. Empty the Soup Base (B) powder sachet into the bowl.
  2. Pour boiling water up to the inside fill line.
  3. Close the lid and let sit for 4 minutes.
  4. Remove the lid, add the Chili Oil sachet, and stir thoroughly.
Broth in a ramekin

How Does It Taste

Looking at the finished broth you wouldn’t guess it’s a creamy tantanmen. It doesn’t have the opacity or the richness you’d expect visually. But the creaminess does come through in the flavor alongside a strong saltiness that’s the dominant note upfront. The seaweed character shows up toward the end of each bite and adds a depth that elevates the bowl beyond a standard creamy instant noodle.

The spice is a 2 out of 5. It’s present and pleasant, delivered through the chili oil packet which gives it a slightly different heat character than a straight powder. The noodles are standard wavy Nongshim at a 2 out of 5 on thickness. Broth viscosity is also a 2 out of 5.

How Does It Compare

Within the Nongshim lineup this is the most distinct format. Neither the spicy beef of the Shin Ramyun nor the cup format of the Bowl Noodles. The tantanmen positioning puts it in the same creamy spicy category as the Nongshim Spicy Creamy Toomba but as a broth format rather than dry. For a more developed tantanmen instant experience the Nissin Black Garlic Oil Tonkotsu is worth comparing.

Noodle pull with chopsticks

How to Level Up Nongshim Tantanmen Ramen with Chili Oil

A soft-boiled egg adds richness that the lightly creamy broth is reaching for. Green onions right before serving. Kimchi on the side for tang and extra heat.

Final Verdict

A solid and convenient tantanmen that delivers more than the broth appearance suggests. The seaweed finish is a nice touch and the chili oil packet adds heat without overwhelming the creaminess. Not the most complex bowl in the Nongshim lineup but a good one for what it is.

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

How do I rate my ramen? Check out the Ramen Rating Guide.

Where to buy Nongshim Tantanmen Ramen with Chili Oil

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Think about its overall taste (savory, sweet, sour), richness, and authenticity to the advertised flavor.
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