Shin Cup Noodle Soup
Is there a food that, as you’re eating it, a little voice inside you is saying, This is so bad for me. Followed by a louder voice that says, But it’s good. More, more, more!?
Yep, I hear those dueling voices whenever I eat instant noodles/ramen.
The guilty feelings certainly aren’t lessened by the convenience of instant noodles.
When all you have to do is add the seasoning packet(s) and hot water to the cup, then wait a few minutes before eating.
Only one seasoning packet in this Shin Cup Noodle Soup.
Along with small, dried pieces of shitake mushrooms, green onions, and carrots. As well as red pepper flakes and dried noodles.
The seasoning packet. If you’re guessing that the reddish/orangey color means heat, you’re right.
The noodles after hot water has been absorbed.
The hydrated vegetables.
A closer look at a piece of shitake mushroom.
Digging into the noodles with a pair of bamboo chopsticks.
The soft noodles and hydrated vegetables provide a good textural contrast.
The noodles are soft enough to be easily slurpable, as is the soup, kind of. See, the soup is indeed spicy, the kind where the heat hits you upon the first sip, maintains steady, and leaves your lips burning. But not enough of a burn that you won’t be coming back for more, at least in my case.
Now I’m curious: How often do you eat instant noodles/ramen at home? Is it a last-resort kind of meal for you, or one you gladly make with fixings?
I LOVE those noodles! Amazingly we have them in New Zealand and oh man I lived of them while I was at University.
Yum yum yum.
Too bad I have learned the meaning of healthy eating and am trying to stick with it! These would be good in my tummy right now. Mmmmmmm
Love your website by the way! I am a huge fan of asian supermarkets, have just located a new one down my road! Already brought a huuuuuuuge bag of dried chillies for less that $2 NZ. Very yummy in Tom Yum soup and pretty much anything else that tickles my fancy
:):)
Laura: Hello from the States! It’s great that you can get these noodles in New Zealand (I love hearing things like this). Your mention of Tom Yum soup reminds me that there are instant noodles in that flavor, too. Anyway, thanks for visiting!
We have that brand but don’t get the instant ones. You’ll find those and Sapporo Ichiban in our pantry.
I LOOOOOOOVE this noodles and I would buy them in a pack if I could.
Ramen are usually my “I am hungry but don’t wanna cook meal” I usually take the asian variaty… I don’t care much for those cheap imitations. What I will usually do though (when not eating cup ramen but rather the packet variaty) I will put frozen vegetable with my boilling water (to cook the noodles) put the noodles in when it boils, when the noodles are cooked I add the flavoring then I crack one or 2 eggs scramble and wait a bit till it cooks and voila diner!
Hiya! I love your blog! I’m writing from Atlanta. We have incredible Asian markets and I try to shop about once a month at the big one.
I always liked ramen but was kind of turned off by the sodium level and the msg. However, I sampled some yummy ramen at the big asian market and fell in love. Bought a whole bunch of packets. Wish I could remember the brand name to let you know but I can’t remember. I do know they are Vietnamese. Anyway, what was really thrilling were the multiple seasoning packets AND the little packet of oil with spices. Such deep, rich flavors. I have a packet for lunch maybe once a month.
Have a great day!
Yumm! Total comfort food =)
Slammie: I’ve never tried non-instant Nong Shim noodles. I’m going to keep an eye out for them. I’m had Sapporo Ichiban instant noodles, though. So many instant noodle flavors/brands, so little time…
Sonya: I like topping a bowl of instant noodles with a fried or scrambled egg, too!
Dana Vogel: Yeah, I eat instant noodles with a side of guilt.
Sometimes I get disappointed when I see only one pack of seasonings, thinking it won’t lend enough flavor, but it usually does. Why? I don’t wanna know…(MSG, probably?)
Cookie: I like instant noodles anytime.
I usually get the spicy bowl noodle. Hella spicy if you put the whole packet. The noodles become perfectly spice absorbed, but the soup is hot! I haven’t had this cup version but it looks the same.
Thanks, and for any readers that are having trouble chopping onions without the crying, here’s an incredibly easy tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.
I HAD THE NOODLES IN MY TRIP TO SWITZERLAND AT MT TITLIS. THEY ARE AWESOME. I WISH THEY WERE AVAILABLE IN INDIA.
Bhupesh: Wow, in Switzerland? Cool! I hope you come across them again.