This one had a good spice level. It wasn't zero. Some of it may be because I reused the pot from the last one after only mildly rinsing it. But think the majority of the spice came from the actual flavor packet.
The noodles were in the soft silky glassy end for a typical Ramen noodle.
I added an egg per the suggestion on the bag. So the broth may have had extra calcium because I just boiled the egg in the pre-heating of the water.
The broth actually impressed me more by the end. My plan was to drink non of the broth from either of the two I did today because that's 1480 + 1970 mg of sodium or 64 + 86 % of daily sodium. But I couldn't help myself on this second one. Maybe the very softly boiled egg helps with that.
Compared to the experiences I've had in restaurants I'd say the critical difference is how full you feel or how heavy it sits (depending on the way you look at it) by the end. This is because of the difference in fat an collagen content. Flavor wise I think I like this one even more than Jinya's tonkatsu black (which is widely regarded as their top dish). Easily better than their chicken ramen that still costs $20 a bowl. But you aren't going to get that same ending feeling of substance afterwards which can be seen as a pro or con.
If you could find a way to supplement the fat and collagen content easily this would produce restaurant quality ramen less the various adds with low effort on your part that a restaurant would give you.
One of them hi pots opened near me, but I've never had ramen beyond cup of soup. Yet I'm intrigued. It's like out of nowhere this became the archetype of ramen, and the doors of perception are closing
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The bowl: https://img.gvid.tv/i/2TydrqMm.jpg
This one had a good spice level. It wasn't zero. Some of it may be because I reused the pot from the last one after only mildly rinsing it. But think the majority of the spice came from the actual flavor packet.
The noodles were in the soft silky glassy end for a typical Ramen noodle.
I added an egg per the suggestion on the bag. So the broth may have had extra calcium because I just boiled the egg in the pre-heating of the water.
The broth actually impressed me more by the end. My plan was to drink non of the broth from either of the two I did today because that's 1480 + 1970 mg of sodium or 64 + 86 % of daily sodium. But I couldn't help myself on this second one. Maybe the very softly boiled egg helps with that.
Compared to the experiences I've had in restaurants I'd say the critical difference is how full you feel or how heavy it sits (depending on the way you look at it) by the end. This is because of the difference in fat an collagen content. Flavor wise I think I like this one even more than Jinya's tonkatsu black (which is widely regarded as their top dish). Easily better than their chicken ramen that still costs $20 a bowl. But you aren't going to get that same ending feeling of substance afterwards which can be seen as a pro or con.
If you could find a way to supplement the fat and collagen content easily this would produce restaurant quality ramen less the various adds with low effort on your part that a restaurant would give you.
I do want to retry this one with nori.
This is great. i love this. please do more ramen reviews.
I like shrimp flavoured ramen especially by Yum Yum. If you spill most of the water before adding the seasoning it'll be pungeant, great taste.
yum yum and mama are really good
Exactly! And great value too. But Mama is if you want to go even cheaper than Yum Yum or if they don't have it, Yum Yum tastes much better imo.
I’ll have to try that one.
One of them hi pots opened near me, but I've never had ramen beyond cup of soup. Yet I'm intrigued. It's like out of nowhere this became the archetype of ramen, and the doors of perception are closing