In several past posts, I've mentioned that I love seaweed. And at least once I've mentioned that I hate kimchi and sauerkraut—the whole rotted cabbage deal just isn't my thing. Well, this dish has both seaweed and kimchi, but as the product's name would suggest, seaweed is more prominent in the soup. There's little more than a few kimchi flakes in the whole package. Thank goodness. But I do have to admit that they added a hint of excitement to an otherwise unremarkable broth.
The noodles are really good. They're thick and soft—but not too soft, depending on how long you cook them—and they've got about as much flavor as you can expect a ramen noodle to have. There seemed to be an excess of broth when we added the prescribed amount of water. Two cups I think. And less water would have meant a slightly stronger flavor in the broth, which I wouldn't have minded one bit. It was sorta spicy as it was, but I could have stood it being doubly so.
I also wouldn't have minded more seaweed. I liked the way the noodles and seaweed paired up, but I still had half my noodles left when the little green leaves started getting scarce. This product is a really easy, inexpensive international snack, but it's also unsubstantial and would benefit from a stronger broth and more seaweed. All in all, not a bad value, but probably not something we'll buy on a regular basis. I give it 3.5 stars. Sonia gives it an even 3.
Bottom line: 6.5 out of 10
Here's a photo of the prepared product, with some of the broth drained out. We didn't waste the excess liquid. We used it in a culinary experiment so shameful, that I shan't mention it on this blog for fear you'll downgrade me from a "foodie-hack" to a "person who shouldn't be allowed to eat at all."
Okay, you twisted my arm. I'll tell you. We added chicken hot dogs to make an Asian-American fusion dish. Please, kids, don't try it at home.