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Let the circlejerk begin! 
Hey guys SwEEt[TearS] here bringing you the 2nd of a long series of Ramen, Udon and other good asian stuff reviews.
Today, for your delight and entertainment, I will be reviewing Nong Shim's very, very, very famous Shin Ramyun.
As in my previous Ramen, Udon and all that good stuff blog, I would like to first of all link the threads that are very important for you to become a master of instant goods.
+ Show Spoiler [Links!] +
Also, 5stars because it's Shin Ramyun etc etc.
Let's get on with the review shall we? 
FYI, I'll be referring to scallions, spring onions or green onions as spring onions just to remove any confusion~
+ Show Spoiler [Nutrition Facts] +Calories: 540 Fat: 18g = 28% of your daily value Saturated Fat: 10g = 50% of your daily value + Trans fat: 0g Cholesterol: 0mg Sodium: 2240mg =94% of your daily value Carbs: 82g = 28% of your daily value Fibers: 4g = 16% of your daily value Sugars: 2g Proteins: 12g Vitamins-> A: 0% DV C: 0% Calcium: 4% DV Iron: 4% DV Riboflavin: 90% DV Weight Watchers: 12 points per serving edit: holy fuck didn't see it's the nutritive facts for half a pack  sadfaceeeeeeeeeee
This is honestly one of the best instant ramens to put in your daily diet. With a somewhat reasonable amount sodium (which is very rare) and a low caloric value, it makes this meal very viable to lose weight. As far as intake compared to other ramens, this one ranks in at least the top 5. It beats, and by far, Ippeichan Yakisoba.
By opening the package, you'll understand why it owns. Not only is the portion bigger (120g versus the usual 100g or 80g), the mix of dried vegetables is awesome. Dried Shiitake mushrooms, as well as dried spring onions and chili flakes, hmm hmm good. (sorry totally forgot to get a close up of that lol)
Now, there are many ways to make instant ramen. There is the "I'm a busy/lazy person" way (add nothing), the "I'm learning" way (adding egg(s) and spring onions, the method I used) and the "I watched Ramen Girl a bit too much" way (adding vegetables and meat to make it a complete nutritive meal).
I've often been asked how I prepare it so that the egg doesn't flake in the broth (you'll know if you tried that adding an egg in a boiling soup then mixing it will make it flake, leaving it intact will soft-boil it). Well, here's my secret:
That's right, preparing it just like you'd do for an omelette. By doing this, you make it a liquid and it gets even heat while remaining together. 30 seconds later, mix a bit to break it up in smaller pieces and enjoy 
Oh hai.
Om nom nom.
I seperated it in two piles. The right pile will be used in the broth while cooking the noodles because I find steamed spring onions adds a great taste to the broth and the noodles. The left side will be used to put on top when everything is done, to keep a fresh and crunchy side to the dish.
Instructions tell you to put 550ml of water and bring to boiling point, then dump everything and stir for 3 minutes. Yet again, they are spot on as far as noodle texture goes. If you're going to dump an egg, do it @ the 2 minute mark. An egg takes anywhere from 45 seconds to 1:15min to cook, depending of your heat and method of dropping it.
Result!
Close up to show you that there are nearly no egg flakes
Beer and Sriracha ^^
Sadly, we don't get a lot of choices when it comes to Asian beers in Quebec. Asahi and Kirin Ichiban are probably the 2 best, and I was all out of Kirin Ichiban
awwwwwwwwwwww damn.
Final Review:
Texture: Awesome texture. The noodles are very good and high quality, they remain chewy and soft and sexy all at the same time. The dried veggies are awesome as well, mainly because shiitake mushrooms are win. 10/10
Taste: Probably the best instant Ramen you'll ever eat, if you love it spicy. This ain't no pussy stuff. First time I ate it, I had to drink every 2-3 bites because it was that awesome (and I claimed to eat "very spicy" at the time). The broth is very consistent and you'll want to slurp it all, even if you can't feel your tongue anymore. It is that good. And most important of all: it's not just spicy spicy. It has good depth, you can feel other flavors too. 11/10
Nutritive Value: 9/10. Nuff said. Drink water, sweat and increase your potassium levels = eat moar ramen.
Overall Score: 11/10. Eat it, ffs.
Hope you enjoyed this blog ^^ Thanks for reading!
edit: just realized the nutritive facts are for half a pack t_t gonna go sob in a corner now.
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Sriracha is good for the first 2 seconds, then it just tastes like burning. But I agree beer is a good downer for spicy food.
Ramen by itself, meh ;/ Only for the desperate college student.
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Very nice.. looks tasty as hell!
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Omg that looks amazing.
You can definitely has shin ramyun.
and a 5/5
+ Show Spoiler +
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I know alot of ppl will get pissed at me for saying this but Shin Ramyun is pretty bad. I've tried various Korean/ Japanese / American Ramen and I'd have to say that some Japanese ramen, and particular Korean ramen (forgot brand name) definately beats Shin Ramen
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how can u add srirachi sauce with the soup already?
the soup by itself is spicy as hell lol
also add beansprouts to it. trust me it'll be worth it
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On September 11 2009 08:51 l10f wrote:But Japanese/American Ramen is completely a different type of food than Korean Ramyuns. I'm not saying they're worse, I love them just as much, but I don't think you should compare them like that. P.S. : Best looking ramyun I've seen outside of a boonshikjum. I only eat Shin Ramyun
Ramen is ramen though. And we're discussing about the taste factor of them. So I don't see why they can't be compared as long as they are in the same ramen category
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shin ramen scorches your tongue...no joke. brings me to tears everytime
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On September 11 2009 08:37 Grobyc wrote:Omg that looks amazing. You can definitely has shin ramyun. and a 5/5 + Show Spoiler +
You can have some too ^^ I don't think there are enough words to describe how awesome it is o_O
On September 11 2009 08:48 AzureEye wrote:
I know alot of ppl will get pissed at me for saying this but Shin Ramyun is pretty bad. I've tried various Korean/ Japanese / American Ramen and I'd have to say that some Japanese ramen, and particular Korean ramen (forgot brand name) definately beats Shin Ramen
you're gonna get shanked if you bash it some more :O (not me I swear! I like lots of different ramen)
But I can see where you're coming from. There are a lot of tasty Jap/Kr ramen, but personally I find when it comes to spicy noodles, Shin Ramyun and Mi Goreng win by far. I didn't dip all that much in the other flavors (mostly miso and seafood for now) but some different reviews are coming soon, stay tuned !
On September 11 2009 08:49 sung_moon wrote:
how can u add srirachi sauce with the soup already?
the soup by itself is spicy as hell lol
also add beansprouts to it. trust me it'll be worth it
my taste buds died from Shin Ramyun overdose
idk, I got to the point where I can aknowledge it's spicy, but not the same level of spicyness as when I first tried it.
I don't add a ton of it though lol, I'm not crazy t_t
PS: and yeah I often add green/yellow beans, carrots, beansprouts, red onions, tofu, kimchi and other veggies/meat but I decided to go with the somewhat easy version for review purposes ^^ Trying to keep the main flavor of it to not be biased you know?
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oh my sriracha
it must be so good :O
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l10f
United States3241 Posts
On September 11 2009 08:52 AzureEye wrote:Show nested quote +On September 11 2009 08:51 l10f wrote:But Japanese/American Ramen is completely a different type of food than Korean Ramyuns. I'm not saying they're worse, I love them just as much, but I don't think you should compare them like that. P.S. : Best looking ramyun I've seen outside of a boonshikjum. I only eat Shin Ramyun Ramen is ramen though. And we're discussing about the taste factor of them. So I don't see why they can't be compared as long as they are in the same ramen category
Notice how I said Ramyun, and how on the cover it says Ramyun not Ramen. They have completely different tastes and ingredients. We're discussing Shin Ramyun here, not how ramen tastes.
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Omg, looks so good.
I'll have to try this some time 
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This is not spicy at all.
But it's my favorite.
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it's common as all hell... and i really dont think it's spicy...
but it's a pretty decent all-round ramyeon
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Too bad Green Onions aint my thing, especially such large pieces.
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I always get Shin Ramyun. Glorious.
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shin ramyun~
I has boxes <3
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I had instant noodles for the previous 5 whole fucking months (being student sucks ) ...
On September 11 2009 08:31 SwEEt[TearS] wrote:
Instructions tell you to put 550ml of water and bring to boiling point, then dump everything and stir for 3 minutes. Yet again, they are spot on as far as noodle texture goes. If you're going to dump an egg, do it @ the 2 minute mark. An egg takes anywhere from 45 seconds to 1:15min to cook, depending of your heat and method of dropping it.
Timing push D:!
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