I saw Sean’s post on the ramen he had that, in his own words, was “pungently swamped with a mega mound of garlic” and when I saw Phong Hong’s black garlic ramen, I knew I just had to give this…

Nissin Ramen Kyushu Black

…a try.

Inside, there were the noodles and three sachets…

Nissin Ramen noodles & sachets

…with the seasoning, the oil and the “special garnish” that turned out to be nothing more than just fried shallots, not the minute slices of narutomaki and dehydrated spring onion that came with the other flavour of these noodles.

I decided I would cook what they call an onsen egg to go with it and that was what I did except that this time around, I boiled a bit of water in a pan with a bit of soy sauce added to roll the peeled egg in so as to have a light brown exterior, not white. I also pan-grilled a few slices of smoked bacon to go with the noodles and I boiled some prawns in water and used the stock for cooking the noodles.

It did take a while longer to cook and once it was done, I poured everything into a bowl with some seaweed slices by the side, the prawns, the onsen egg and the bacon all on top, garnished with some daun sup (Chinese celery) from my garden…

Nissin Ramen Kyushu Black cooked & served

The verdict? Well, I did not think it was anything to get excited about – it sure did not sweep me off my feet. The Tokyo Shoyu that I had earlier definitely had an edge over this one.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

10 thoughts on “Garlic…”

  1. Still the prawns won me over. So huge. πŸ˜€

    Different batch, bought at a different place and like I told zmun2, these 5 that I cooked were the smaller ones that I set aside for cooking vegetables – turned out that they were big too!

  2. Nice presentation and all the add-on ingredients really makes that whole bowl of noodles looks so appetising….πŸ˜‹πŸ˜‹πŸ˜‹

    Thank you! I do think I am getting quite good at it. Hehehehehehe!!!!

  3. Give me! I want the prawns. Haha.

    Somehow I am not so crazy about ramen. Maybe too flavourful for me.

    Oh? I thought the ones I had at the Japanese restaurants lacked flavours, kind of bland, unexciting? Like noodles in miso soup. Not something that would get me running back for more?

  4. I’m afraid you will not get a proper ramen experience from a packet 😦

    But the Tokyo Shoyu blew me away, so much nicer than all the ramen I had had at the pseudo-authentic Japanese restaurants that I went to. I guess I have not been to THE right places. In fact, we can say the same about all the instant noodles – ain’t nothing like the real thing but there are some that come pretty close and some that are better than a lot available here, there and everywhere.

  5. your homemade bowl still looks very appetising, with all the toppings that you’ve added! i would happily eat it πŸ™‚ guess the garlic in the seasoning isn’t sufficient and you would have to mince your own extra garlic to make it ultra-aromatic! πŸ˜€

    Obviously! Here, there are a few places where they add fried finely chopped garlic to their noodles along with the fried shallots and that sure brings the taste to a whole new level, very much nicer!

  6. Wow you just made a simple instant ramen looks so delicious and presentation with so much ingredients and toppings! Yums!

    Thanks for your compliment!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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