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Kippo Ramen did not disappoint!!! Some really fantastic ramen in Baltimore. 8.7. #RamenReview

Ramen was one of the delicacy which was always on my list of food I would like try. I tried it yesterday but unfortunately I didn't like it at all. It may be because my taste is quite different to like it or the chef didn't make it properly. However, I won't recommend it either. #ramenreview

More like noodles in miso soup. I can understand that health conscious people would like this kind of soup. There is pork belly though? This noodles isn't bad. Most of Japanese people wouldn't love this I would say. But it's not that bad. I mean it's simple and good noodles I reckon. 🙄

[Samyang Extreme Hot Chicken Big Bowl]
Finally found the 2X Spicy version a few days ago which made me really excited! To describe the heat and spiciness in a few words, I drank a 1 Liter Tetra pack of Milk to let the burn subside, even then it wasn't really enough, had to eat a bit of ice cream afterwards. It's a slow burn, you won't feel it at the first few bites but it will eventually hit you. I recommend you have tissues and milk prepared on the side before you eat this.
#samyangnoodles #spicynoodles #instantramen #ramenreview

REVIEWS BY JORGE: Guys, I'm back and I've been through fire (literally). Today we have *takes another breath* Samyang Hek Buldak Extra Spicy Roasted Chicken Ramen Nuclear Edition from Korea. *AS SEEN ON INSIDER FOOD ON FACEBOOK* After seeing the video touting these as the hottest noodles on earth, I KNEW I had to try them. As I often do when trying a new ramen flavor, I went over to theramenrater.com to check out his opinion. This man has eaten OVER 2000 varieties of instant noodles so I take his word seriously. He said that by and far, these are THE spiciest noodles he's eaten. Wow. Ok. So when you open the packet, you get a nice serving of thick ramen, a soup flavor packet (it's an oil/sauce), and a toppings packet. You boil the noodles for five minutes, take away about 5/6 of the water, tear open the packet of oil and pour it in, and then stir fry the noodles and sauce for 30 seconds. Ripping open the packet, I got a literal drop of the oil on my finger and I tasted it. My goodness, this is going to hurt. After stir drying the noodles, I served them in a small brown and dumped the topping packet on top. The toppings seems to consist of finely chopped nori and sesame seed. I stirred it very well and prepared myself. I twirled the noodles onto a fork and hesitated, but for you, the good people of Instagram, I laid down my body and made this sacrifice. I put the noodles in my mouth and started chewing. Oh boy! Spicy! Sweet!! Savory! Dat sesame flavor!!! This is an explosion of flavor!! But.... With explosions come fire. Wow. The fire slowly builds up, but it reaches an intense crescendo that lingers for a long time. It's not the spiciest and most painful thing I've ever tasted (that would be ten chiltepines at the same time), but wow. This is more than likely the spiciest commercial product I've ever tasted. The noodles are just right, there's a lot of flavor, and the heat is intense. If you can stand heat, or want to see if you stand it, I highly recommend it. Find it on Amazon or try your local Asian markets. Get your ice water ready, folks!! #ReviewsByJorge #JorgeRecommended #Ramen #RamenNoodles #InstantNoodles #Samyang #SamyangHekBuldak #RamenReview

So I'm gonna be starting a series of #xinsramenreviews for fun and personal cataloging 🤓. Obviously there are many different styles of ramen and everyone has different palates so I'll just note that the standard I use for judging is the Tonkotsu style (pork bone broth); my favorite. Let's start with Mr. Taka @ LES, Manhattan. Menu item: "Tonkotsu Ramen: pork broth, sliced pork belly, pulled pork, scallions, bean sprouts, kikurage mushrooms, sesame seeds, and fried garlic" ($14+$2). I asked for this without bean sprouts and sesame seeds and added an ajitsuke tamago (marinated soft boiled egg). The broth is a medium consistency between true kotteri (rich) and assari (light). I usually like my Tonkotsu broths a bit thicker but it was acceptable. The flavor of the broth tasted a little bland and more Chinese (earthier) than other Tonkotsu broths I've tried, which made me feel like I was eating a Chinese noodle dish rather than ramen. The noodles were thin/straight which I don't usually prefer since I don't feel like they absorb as much flavor from the broth, but I guess is the standard for Tonkotsu ramens for their functionality. However, in this case, since the broth was lighter, I wish I had the medium/wavy noodles. The kakuni style pork was decently flavorful, but not quite as tender as I'd hope. Perhaps this is due to the blow-torch charring and thickness of the slice, as most places have thinner charshu slices; but that's really no excuse since I have been to shops where thicker slabs did achieve a good level of tenderness even with torch-charring. There wasn't even enough smokiness to compensate. As far as the other toppings, the mushrooms and scallions added some fragrance and texture but I wish the fried garlic was more deep fried. It really didn't do much other than get soggy and added an uncomplimentary raw spiciness (even though it's supposed to be fried) to the bite. The pulled pork was tasty but unnecessary. I love soft boiled eggs and this was cooked well, but I hate when it doesn't already come with the dish! Props for having a proper ramen spoon. Overall, the dish was decent and would come back if a friend wanted to go. 🍜🍜🍜/5 #ramen #ramenreview

Burumato shoyu ramen: broth is a little too oily to my liking and the lean cha-su are quite chewy which makes it hard to chew and swallow. This is personal preference but I would prefer the cha-shu to be so soft that it will disintegrate in my mouth without biting. Haha still a pretty good deal for just $7.95.
#ramenreview #ramenkoika #throwback

Ramen Zundo (World Square)
New Ramen ya in Sydney...!! Had to come and try this place.. Seems like Tonkotsu is their bread & butter.. there are choices between "Rich" or "Mild" "こってり か あっさり"I tried their Rich.. Good flavour.. rich but not smokey rich. (Not a fan of smokey burnt taste soup) I noticed the soup is powdery thick & not oily thick.. Nice tender Cha Shu.. but strange having cabbage in Ramen.. over all pretty good .. 7.5/10 I'll be back for their "Mild" version which is stamped "MOST POPULAR" #ramen #ramenreview #ramenblog #ramensydney #ramenaustralia #ramenlover #ramenfanatic #food #foodblog #japanese #japaneesefood #moramensydney #moramenmoproblems #ranenzundo #tonkotsu #tonkotsuramen

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Nongshim Chapagetti Bumbuk (South Korea)

The wheat flour noodles are the classic Korean ramyun variety that are thicker and chewier than regular noodles. As you can tell from the color, the seasoning powder created a generous helping of chajang sauce for the noodles. We can taste the distinctive caramel flavor of the dark soybean paste. Those who enjoyed the Chapagetti Big Bowl will definitely enjoy this one to satisfy their craving for chajang flavors.

Overall we give the Nongshim Chapagetti Bumbuk a score of 0 chilis and 3.5 stars.

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YumYum Tem Tem Tom Yum Kung Creamy Flavor (Thailand)

The noodles are regular wheat flour noodles but this one has a better bite and chewiness compared to the other noodles of similar thickness. The broth is a classic tom yum broth and went very well with the noodles. The light creaminess was complemented by the distinctive lemon grass flavor in the broth. This is one of those noodles where the broth is so delicious that you’ll end up finishing every single drop of it.

In conclusion, we give the YumYum Tem Tem Tom Yum Kung Creamy Flavor a final score of 3 chilis and 3.5 stars.

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Kippo Ramen did not disappoint!!! Some really fantastic ramen in Baltimore. 8.7. #RamenReview

Nongshim Beef Big Bowl (South Korea)

and chewy ones that you would typically expect from a Korean ramyun. Due to their thickness, Korean ramyun usually take a minute or two longer to cook and this one was no different.

The broth is a spicy Korean-style base, though we found it to be a tad too salty. They could plausibly reduce the salt by 30-40% to end up with a more balanced and tasty broth. The single piece of dried beef salami was quite disappointing and tasteless. We feel that Nongshim would have been better off removing it altogether and instead increasing the quantity of dried egg and vegetable garnish that were already included in the bowl. Just these two changes could improve its score by at least 1 star.

Overall we give the Nongshim Beef Big Bowl a rating of 3 chilis and 2.5 stars.

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Paldo Jumbo Bowl Noodle Hot & Spicy (South Korea)

The noodles are regular wheat flour noodles. So long as they are not overcooked, they will have a good texture and flavor. The broth is a lightly spicy one, scoring only 1.5 chilis. We are a bit disappointed in the broth as it tastes somewhat artificial. We describe it as artificial because the flavor of the broth seems to be that of just chili and paprika powder dissolved in hot water.

The garnish pack was quite substantial. There was a generous serving of mock meat balls (made with soy protein) and a few pieces of dried tofu. The tofu was lightly sweet (similar to aburaage) and provided a nice contrast of flavor to the broth.

Overall we give the Paldo Jumbo Bowl Noodle Hot & Spicy a final score of 2.5 stars.

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Myojo Laksa Flavor Quick Cup Noodles (Indonesia)

The noodles are regular wheat flour ramen noodles. They had a decent bite and texture to them. While the broth didn’t taste like actual laksa, it was quite tasty in its own right. It’s lightly spicy (scoring 2 chilis) flavor was well complemented by a dash of creaminess. There was also a light seafood flavor in the broth. The garnish (consisting of carrot, mock meat and fish cake) also added a nice seafood flavor to the dish.

Overall we give the Myojo Laksa Flavor Quick Cup Noodles a score of 3 stars.

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Baijia Chongqing Noodles Spicy Hot Flavor (China)

The noodles are flat wheat flour noodles that are different from regular ramen noodles because they are not deep fried. After cooking for 3 minutes, they rehydrated very well and had a smooth yet al dentetexture. They definitely went very well with the spicy soup. The soup definitely had a very authentic flavor and reminded us of the spicy hot pots of Sichuan and Chongqing. There was the characteristic numbing spiciness from the Sichuanese peppercorns in the recipe. Those who are not familiar with Chinese cuisine may find the soup to be a tad too oily, but this is not an issue for us because the real Sichuanese or Chongqing hotpots use the same proportion of oil.

Overall, we are quite pleased with the Baijia Chongqing Noodles Spicy Hot Flavor. We give it a final score of 4 chilis and 4 stars.

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Maggi Extra Spicy Goreng Blazing Chilli Instant Noodles (Malaysia)

The noodles are wheat flour noodles that are similar to the other Malaysian Maggi noodles that we had reviewed. They had a good texture and flavor to them. This is especially important for a dry ramen. As promised by the packaging, the sauce is definitely very spicy, scoring 4 chilis. Despite the spiciness, we could still taste the distinctive flavor of sweet soy sauce which was the base flavor of the noodles. This is unlike some of the other spicy Korean noodles that were so spicy that we could not detect any other flavors.

Overall, the Maggi Extra Spicy Goreng Blazing Chilli Instant Noodles provides quite a nice balance between a spicy kick and a familiar fried noodle flavor. We give it a score of 3 stars. Perhaps the addition of a garnish pack of fried onions could improve its score a little.

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Paldo Hwa Noodle Hot & Spicy Flavor (South Korea)

The wheat flour noodles had a good texture and flavor after cooking for the recommended 3 minutes. The broth is quite a hearty hot and sour broth that packed quite a decent amount of heat (scoring 4 chilis). We can taste the flavor of the spicy Korean gochujang bean paste in the broth. The flavor profile was very reminiscent of theNonghim Shin Cup that we tried out a few months ago.

If hot and sour soups are your thing, you will definitely enjoy the Paldo Hwa Noodle Hot & Spicy Flavor. We give it a final score of 3.5 stars.

#ramen #instantnoodles #instantnoodle #ramennoodlist #cupnoodle #noodlecup #cupramen #ramencup #bowlnoodle #noodlebowl #bowlramen #ramenbowl #ramenreview #instantnoodlesreview #spicynoodle #spicyramen #spicynoodlechallange #koreannoodle #koreanramen #koreanfood #hotandspicynoodle #hotandspicy #foodporn #paldohwanoodle #paldo #paldohwanoodlehotandspicy #라면 #ramyun

AgroMas Instant Noodles Curry Flavor (Malaysia)

The wheat flour noodles are thicker than normal ramen; similar in size to Koreanramyun however they are not as chewy. It took a couple of minutes longer than the recommended 3 minutes to fully cook and hydrate. Once done though, they had a really good taste and texture that stood out from regular wheat flour noodles.

However the noodles were let down by the curry broth that was very bland. It had a stingy and sparingly curry-flavored taste. The lack of a garnish pack or a sachet of chili or curry paste also pulled down its scores by quite a fair bit.

Overall we give the AgroMas Instant Noodles Curry Flavor a score of 2.5 chilis and 2 stars. The wheat flour noodles that AgroMas has here are really good and they should definitely do much better with their broth recipe.

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Samyang Hot Chicken Flavor Ramen Stew Buldak Bokkeummyeon (South Korea)

The noodles are flat wheat flourramyun noodles. Because of the thin and flat shape compared to regular ramyun noodles, the texture is smooth and goes very well with the spicy broth.

The broth is sticky, sweet and thick, and is reminiscent of the tteokbokki spicy rice cake stew. Even though the broth was ultra spicy (scoring 4.5 chilis), we can taste the distinct flavor of the essence of chicken under the burning embers of our tongues. The big jug of iced water that we kept on standby was certainly put to good use.

We give the Samyang Hot Chicken Flavor Ramen Stew Buldak Bokkeummyeon a final score of 4 stars. This is definitely one for the cold winter days.

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Ottogi Sesame Ramen (South Korea)

The wheat flour noodles or ramyun were excellent. They had the thickness and chewiness that you normally associate with Korean-style ramyun. The broth was a spicy broth with a light sesame flavor. The dehydrated egg cube was quite interesting. It dissolved in the hot water and became scrambled egg in the broth. It tasted exactly like real egg but with a slight tinge of sweetness.

Overall we are quite pleased with the Ottogi Sesame Ramen. We give it a final score of 3.5 chilis and 3.5 stars.

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Koka Signature Curry Flavor Instant Noodles (Singapore)

The noodles are wheat flour noodles that had a nice flavor and texture after cooking for the recommended 2 minutes. The broth is a light curry flavored broth that scored 1 chili on the spiciness rating. In our opinion, they could have used more curry powder in the seasoning mix to create a stronger flavor. Similarly, the amount of non-dairy creamer in the recipe could also be increased to bring out the pleasant curry flavors. That said, the light broth and dried cabbage and carrot from the garnish pack were just nice to savor the taste and texture of the wheat flour noodles.

We give the Koka Signature Curry Flavor Instant Noodles a final score of 3 stars.

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Nissin Tom Yum Shrimp Creamy Soup Flavor Chilli Noodles (Thailand)

The noodles are regular wheat flour noodles that have the same quality bite and flavor that you would expect from Nissin. The broth is a spicy and creamy tom yum broth. We can taste the characteristic lemon grass flavor that is ever-present in any tom yum broth. Interestingly, there is also a light hint of peanut which actually complemented the dish nicely. Besides the dried vegetables, the garnish pack also contained some dehydrated egg which went down very well with the rest of the noodles and soup.

Overall we give the Nissin Tom Yum Shrimp Creamy Soup Flavor Chilli Noodles a rating of 3.5 chilis and 3.5 stars.

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Maggi Hot Cup Kari Kick (Malaysia)

The wheat flour noodles have a nice bite and taste after cooking for the recommended 3 minutes, very much like what you would expect from a Maggi noodle. The broth is a light and non-oily curry flavor with a noticeably spicy kick, scoring a rating of 3.5 chilis.

Overall we give the Maggi Hot Cup Kari Kick a score of 3 stars.

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Nissin Cup Noodles Chilli Crab (Thailand)

The noodles are regular wheat flour noodles that have the same perfect al dente texture as the other Nissin noodles. In our opinion, they were also better than the Nissin-owned Myojo noodles that are produced in Singapore.

The broth was a good approximation of the real chili crab dish and most Singaporeans should be able to identify the flavor. It had the right level of spiciness, scoring 3.5 chilis. The crab sticks and dehydrated eggs in the garnish both complemented the broth and noodles very well.

Overall we give the Nissin Cup Noodles Chilli Crab a score of 4 stars.

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Uni-President Ah Q Kimchi Flavor Instant Noodles (Taiwan)

The noodles are wheat flour noodles that are flat and broad unlike other noodles. This gives them a chewier texture when cooked for the recommended 3 minutes. The broth is a clear and distinct kimchi flavor. We can taste the sour and fermented spicy flavor. However, it does taste a bit watered down even though we added the recommended amount of water. If they correct this seasoning powder to water ratio, we can easily give an additional 1 star to their final score. However, as it stands, we can only give the Uni-President Ah Q Kimchi Flavor Instant Noodles a final score of 2 chilis and 2.5 stars.

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Wafu Ramen at "Mugen Ramen" in Melbourne CBD.. Shoyu Sadines flavour.. Very bland.. "dirty dried sadines" that's all I could taste.. Cha Shu slice wasn't too bad but other than that, below average.. 4/10.. #mugenramen #ramen #shoyuramen #ramenreview #ramenblog #ramenlover #ramenfanatic #ラーメン #らーめん #moramenosaka #moramenmelbourne #ramenmelbourne #japanesefood #food #moramenmoproblems

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