Shin Udon: Shin Ramyun + Udon, a Spicy Udon Soup
Shin Ramyun's chili broth with thick, chewy udon noodles: a "spicy udon" that is said to have spread by word of mouth as a flight attendants' hangover fix. The trick is to cook both soup bases together and add the noodles in order, ramyun first and udon second, so the two textures finish close together.
You'll need
- Water: about 3½ cups (27 oz/800 mL)
- Pot: A small-to-medium pot (uncovered while cooking)
Method
- 1
Bring about 3½ cups (27 oz/800 mL) of water to a boil. Add the Shin Ramyun soup powder and vegetable flakes, and the udon liquid soup.
- 2
Add the Shin Ramyun noodle block first and cook for about 2 minutes.
- 3
Add the udon noodles and cook 2 to 3 minutes more, loosening them with chopsticks, until both are tender. Adding them in this order keeps the two textures close.
- 4
Serve hot in a big bowl.
Too salty with both soups? Use about three-quarters of the Shin Ramyun powder, or add a splash of water.
If your udon pack has a flake packet, add it with the soups in step 1.