Oooh. Thx. I’m getting that!
I made this for lunch today and it was unremarkable. The noodles were exactly the same as any ramen noodles I’ve had, certainly no thicker. The package directions have you boil the noodles in 2 cups of water for 3 mins, then add soup powder and teeny package of chili powder. I also added thinly sliced carrot, ditto celery, ditto cabbage-- couple of tablespoons of each–to the soup but no meat. I boiled them with the noodles so they would get a little soft. (I had some leftover chicken but didn’t like the look of it so didn’t add it.)
Upshot: There wasn’t a lot of flavor to the finished soup, even though I added one teaspoon of BTB chicken and one teaspoon of white miso. The soup powder package that came with the ramen was surprisingly lacking in flavor. The brother is not thicker than other ramen soups. This was nowhere nearly as flavorful as Shin Ramyun. Shrug.
In short, @Wolfpup, I don’t think you’re missing anything.
I’d be interested in your opinion of Sapporo Ichiban Original. Given the good press that Shin Ramyun is getting, I suspect you may still prefer that (I’ve never had it). Part of what I like about Sapporo Ichiban is the relatively firm texture of the noodles, at least the way I prepare it, and the flavour of the “Original” flavour packet. I was surprised at how bland the chicken flavour pack was – I don’t like it at all. I’ve been consuming the rest of the chicken-flavour Sapporo with “Original” powder that I had stashed away in a little spice jar.
ETA: Which reminds me that if you prepare the Sapporo Ichiban “properly” – meaning much less water than they suggest – only enough to cook the noodles and whatever other ingredients you add with maybe just half a cup of water or less left in the pot – then you need to use correspondingly less of the flavour packet – perhaps as little as half, but I like a strong flavour so I use about three-quarters, and then once it’s all in a bowl, add green onions and drizzle a bit of soy sauce over it.
Never had it? Why ever not?
It’s the principle of “if it ain’t broke, don’t fix it!”. I really do love my Sapporo Ichiban Original and have been consuming it on and off for decades. Also, I don’t specifically remember seeing Shin Ramyun but then, I wasn’t looking for it. I just see the familiar red and white Sapporo Ichiban Original and make a beeline for it! If I do happen to see it I’ll definitely buy a pack and provide my esteemed feedback! 
Interesting. I interpret that to mean something approximating, “if I find something I like I don’t need to look any further.” I have a few products that I feel that way about, but my philosophy is much more aligned with FOMO, “fear of missing out.” So even if I like something, I’m almost always willing to try something else, something new, something that other people like something that gets good reviews, etc. Whether it’s food, movies, books, shoes, cat toys, cosmetics, makeup, you name it–all things being equal, I’m probably interested in trying it.
Repeating myself from upthread, as someone who easts and enjoys both Sapporo Ichiban AND Shin (Red, occasionally black), the Original Ichiban (Red bag, predominantly soy flavored) is comparatively -neutral-. It works fine as a base, from which you’re free to add, and original has more flavor than the Chicken (never had the miso).
If I want something more neutral than Shin flavors to build around, it’s my default choice. In almost all other cases, Shin is going to be the standout in terms of flavor as the default, though generally it’s a bit more expensive (20% or so).
So it should be very different expectations. I’d never have Shin Black with seafood added as an example. Shin Red though, works fine. Original Sapporo Ichiban? Even easier. If I was adding some Gochujang marinated beef brisket, Shin Black would be best, with Original and Red being tied. Teriyaki chicken? Then Original, followed by Red, but not the Black.
So for me, the advantage depends upon what protein and/or veg I have in stock as to which of those options is best.
Good point. I have always used Sapporo Ichiban Original as a base, even if it’s something as humble as egg strips and green onion. But for me a proper ramen includes grilled or barbecue pork chops or seasoned pork roast and sliced mushrooms, or sometimes chicken breast as a lesser alternative. By itself with nothing added it just feels like empty calories.
What I love about ramen prepared as above, with pork, mushroom, and crisp raw green onions on top and drizzled with soy, is that it’s a world of complex flavours and textures, yet very fast and easy to prepare – Asian cooking at its best! The downside is that the flavour packet is very high in sodium, so the less you can get away with, the better.
It’s good shit, but be aware it is spicy.
Username checks out perfectly.
didn’t someone make a sandwich using uncooked ramen?
At the grocery store today I picked up more Sapporo Ichiban but noticed that they had your beloved Shin Raymun – not the black, though, the hot and spicy in the red pack. I only bought a single pack so no big deal if it’s too spicy or I otherwise don’t iike it. To go with the Sapporo Ichiban I have some lovely deeply flavoured boneless marinated chicken breasts (store-made but delicious, and currently in the freezer), cremini mushrooms, and green onions currently sitting in a jar of water in the fridge where they’ll stay fresh for weeks.
I support all Shin Red lovers. I’ll admit to thinking it has less base/intrinsic flavor than black, leaning more into the heat/spice elements (though not hot by my standards, which are slightly warped). But that’s why I vastly prefer it when using it as a base before adding a seafood flavor that’s more mild in nature. Shrimp or various white fish in particular. I really love it with the slightly buttery “pacific cod”.
With the Shin black, I just don’t add the entire package of the spicy seasoning. Usually about half or maybe just 1/3.
Thanks for this. I was wondering if anybody ever added fish to their ramen.
I’ve been working my way through the multiple packages of ramen that I bought at the beginning of this discussion. I never have meat on hand, but I always have cabbage.
Something I did the other day was to chop up about a cup of cabbage and a couple of scallions, and then saute them in some olive oil with soy sauce, mirin, and a pinch of sugar. When the cabbage was a little bit soft but still bright green with slightly charred edges, I added two cups of boiling water, a teaspoon of BTB chicken, and the noodles. Boiled for 2 minutes, then added all the seasoning packets that came with the noodles. Took off the heat and stirred in a teaspoon of white miso. Topped my serving bowl with French’s french fried onions. Delicious!
Glad to be of service!
And I have friends who buy Shin and Sapporo for the noodles only, and build up the broth from scratch, or semi-scratch, using various options for powdered bonito flavoring or handfuls of shavings plus some simmered kombu (or cold brewed kombu “stock”).
That’s one of the fun things about ramen - you can make it as simple (bag + hot water) or complicated as you like (everything from scratch).
The Dansoony ramen spice I ordered is very very good.
We’ve used it way more than I thought possible.
It is warm. But not scary hot.
The “over 50 ingredients” seems a bluster on their part.
The big take on the list was ‘Magical’ and ‘Umami’
But it is good and a thing you can build on.
These kind of foods are freedom. Freedom to do as you please to your likes.
I’ve never seen actual fish, even by the pros, but I’ve seen plenty of kamaboko (cured surimi) with the decorative pink swirls.
Catfish..a white fish with not much flavor except what you add to it. Works.
I can’t say it’s great. But it’ll do.
Mid-dau makes “Oriental” flavored ramen for the kids for a lunch. She often makes them fish sticks to go with. Yuck. But they gobble it up.
Someone suggested I add shrimp to ramen when I whined that I had no pork or chicken on hand, but did have some nice precooked black tiger shrimp. At the time, I didn’t think shrimp would be compatible with ramen.
It has since occurred to me, as a fanatical lover of noodles, that one of my favourite dishes in the world – Singapore Noodles – contains shrimp as an important ingredient. My local Chinese takeout makes a fantastic version of it. It’s basically curried thin rice noodles sauteed with shrimp, pork, onions, peppers, and other good stuff.
So I imagine shrimp would actually work well in ramen, provided you used the right broth seasoning.
I said shrimps, upthread.
Shrimp ramen is a big deal.
Most major brands have a shrimp flavored variety.
Of course no actual shrimps in there but add your own. It’s very good even with the leftover shrimp from a cocktail tray.
What good is a big ol’ fat butterflied and fried shrimp sliced on a diagonal and just floated on top.
Done it many times when son does a shrimp fry up. I save one or two for the next day.