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This is a vegan ramen that I really liked. It came as a 4-pack and I went through the whole thing quickly. I was throwing in a bunch of leftover vegetables and meats that I had in the fridge.
Produced in South Korea.
This is a great option for those who are looking for vegan instant ramens. The broth is well-balanced and comforting. It’s hitting a tasty spot between savory and sweet. It has a good umami flavor and a pleasant sweetness that is typical of Samyang’s style.
The spice is quite mild. I started to cook it with less water so that the spice was more concentrated. I’d say it’s less spicy than the Nongshim Shin Ramyun noodles.
To level up this already good bowl, some chopped cabbage and an egg yolk for creaminess. But again, I’d just add whatever leftovers I had in the fridge. It seems like it would go well with many toppings.
Tasting Notes
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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