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I’ve seen this instant ramen at a lot of Asian grocery stores, but this was the first time I got the chance to try it. It’s got a “healthy” smell to it when you open the packaging. It smells like fresh veggies and chicken.
Produced in Korea.
The noodles have a good chew which is to be expected since the other instant noodles under the Paldo brand are similar.
The broth was comforting and had a rich chicken soup flavor to it. And although there’s a strong chili smell that makes you expect some heat, the flavor is actually quite creamy with no real spice to it. The ramen contains soy proteins and a generous amount of dehydrated vegetables.
To level up this ramen, adding some chili oil would be a great way to introduce some spice to match the smell. For texture and a bit of sourness, I would add some bamboo shoots and grated ginger while cooking to infuse the broth. Lastly, some blanched napa cabbage would be a great add-in to bring in a little sweetness.
Tasting Notes
- Spice Level: 0/5
- Broth Viscosity: 2/5
- Noodle Thickness: 2/5
- Noodle Type: Wavy
- Topping Suggestions: Chili Oil, Bamboo Shoots, Fresh Ginger, Napa Cabbage
Order these noodles here: Paldo Kokomen Chicken Spicy Soup Instant Noodle
Have you tried this instant ramen? 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.
Community Ratings
I saw this at my go-to asian grocery and I knew I HAD to try it! The flavor was milder than I thought it was going to be, so I added chilli oil to the broth before adding the noodles.
I used a lot of leftover ingredients for this: dumplings, marinated egg, duck breast, bok choy and pickled jalapenos. Possibly one of my best work!
