Shin Ramyun Black Noodle ranked world's best by NY Times | HaB

Shin Ramyun Black Noodle ranked world’s best by NY Times

The New York Times has ranked Shin Ramyun Black Noodle Soup the best instant noodles in the world.

Wirecutter, a product review website run by the U.S. daily, on June 17 published the article “The Best Instant Noodles, According to Chefs, Cookbook Authors, and Ramen Fanatics” and named Shin Ramyun the best of the bunch.

The list is based on a survey of seven figures comprising chefs, authors, bloggers, ramyeon (instant noodles) reviewers and noodle makers on their favorites. The writer later did taste tests on 11 noodle products to compare, four of which were from Korea including Shin Ramyun.

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Wirecutter called the winner “a premium version of NongShim’s popular Shin Ramyun noodles,” adding that the creamy, spicy soup with its slices of garlic and large mushroom pieces taste good, “providing a nice textural contrast to the chewy noodles.”

In third place were Chapagetti and Neoguri, two noodle products needed to make the dish jjapaguri from the Oscar-winning film “Parasite.” Nongshim’s air-dried noodles Shin Light took sixth and Shin Bowl Noodle Soup Gourmet Spicy eighth.

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Singapore’s Prima Taste Singapore Laksa La Mian was second, and Japan’s Oh! Ricey Instant Rice Noodles Pho Bo and Nissin Raoh Ramen Noodle Soup (Umami Tonkotsu Flavor) came in fourth and fifth, respectively.

Of the 11 items on the list, six were from Japan and one from Singapore.


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