Nong Shim Gourmet Spicy
Myojo Chukazanmai, soybean paste flavor (available dried or frozen; the frozen is better)
Top Ramen, chicken flavor (we’re guessing you don’t need any help locating this one)
I found Myojo Chukazanmai in the freezer at my teeny local Japanese market! I brought home Oriental and Soy Sauce flavors and am eating the Soy Sauce now – hits the spot. Will have to return for Soybean Paste. Thanks guys!
You’ll love this blog- http://ramenrater.wordpress.com/2011/01/23/273-wai-wai-minced-pork-tom-yum-flavor/
This link goes to my favorite brand that I get in the Asian quarter here in Lyon. The straight Tom Yum is the best, followed by the ‘sour soup’ (tom yum w/o the hot pepper) and pork.
OMG my boyfriend and I eat Ramen 2-3 times a month either out or at home.I find that the best way to make it is by boiling water, putting your noodles in your bowl (we have a cool ramen bowel with a lid)and then pouring the water into it then quickly add your other ingredients like seaweed, boiled eggs, ham, dried mushrooms, tofu, soup flavor stuff and then cover the soup. In 3 min or less you’ll have a great ramen soup waiting for you with perfectly cooked noodles.