The soup has a strong curry flavor. After adding the seasoning oil, the flavor of the chicken broth becomes stronger. The bean meat was a bit big, there were some eggs, and there seemed to be some vegetables. The difference from the existing Shin Ramyun is that it has a chicken broth + curry flavor rather than a shiitake mushroom flavor. I think it is a very good plan as it combines the freshness of chicken broth, which is different from the existing beef base of Shin Ramyun, and enhances it with oil-based soup. but. The curry flavor is a bit strong. And it seems to be much higher in calories. It seems that the chicken broth version maintains the freshness while maintaining the identity of Shin Ramyun.
Personally, in the case of Samyang Ramen 1963, which was recently released by competitor Samyang. While pursuing the same premium, it does not faithfully reproduce the original flavor of chicken broth base or the ham flavor of the 90s after the Uzi scandal. Liquid soup is used, and as a second topping, a powder flavored with Cheongyang pepper is added (re-cooked with maple soup).
