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Nongshim Potato Noodle Soup 100g
Nongshim Potato Noodle Soup 100g
- Features chewy noodles primarily made from potato starch for a distinct texture.
- A savory, intense broth seasoned with vegetables and traditional spices.
- Ready in minutes, making it a quick and convenient meal option.
- Convenient 100g single-serving package ideal for a quick snack or light meal.
Unleash the flavor of Japan & Korea: Nongshim Potato Noodle Soup 100g!
The Signature Chewy Potato Noodles
Nongshim Potato Noodle Soup offers a distinct textural experience thanks to its unique formulation, which incorporates high-quality potato starch into the noodles. Unlike traditional wheat ramen, these noodles are thicker, incredibly elastic, and delightfully chewy. This unique preparation ensures the noodles maintain their satisfying, springy structure even after soaking in the hot broth. This noodle soup provides a hearty and substantial base for the rich flavour profile.Rich, Savoury Vegetable Broth
The flavour base of this noodle soup is a deep, savoury broth developed from a complex blend of vegetables and spices. It delivers a moderate yet comforting heat level that warms the palate without overwhelming the subtle sweetness of the potato noodles. Enhanced with flakes of dried mushrooms, green onions, and carrots, the soup achieves a well-rounded and authentic taste that is both comforting and flavourful, making it a satisfying meal.How to Enjoy
To prepare, boil 500ml of water. Once boiling, add the Nongshim Potato Noodle Soup noodles, soup base, and vegetable mix into the pot. Cook for approximately 3 to 4 minutes, stirring occasionally to ensure even cooking and distribution of the broth. For a heartier meal, you can add fresh ingredients like an egg, sliced tofu, or additional chopped vegetables during the last minute of cooking. Serve immediately while the noodles are hot and springy.Best Before, Important Information
MHD: 22.10.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1910KJ/454Kcal |
| Fat - of which saturated |
16g 7.9g |
| Corbohydrate - of which sugar |
68g 3.8g |
| Protein | 9.5g |
| Natrium (Salt) | 4.5g |
Noodles : Potato starch (Germany) 49%, WHEAT FLOUR, palm oil, WHEAT gluten, potato powder 3%, salt, acidity regulators: potassium carbonates (E501), sodium phosphates (E339), sodium carbonates (E500); tocopherol solution (antioxidant E306; emulsifier: E322 (contains SOY)), seasoning (maltodextrin, garlic extract, sweetener: E420), green tea extract (oligosaccharides, tea catechin), colouring: riboflavin (E101). Soup powder : Seasoning (hydrolyzed vegetable protein (SOY), onion, cabbage, maltodextrin, salt, yeast extract, sugar, spinach), salt, seasoning (maltodextrin, garlic, salt, chili extract, black pepper oleoresin), flavour enhancers: monosodium glutamate (E621), disodium guanylate (E627), disodium inosinate (E631); sugar, tapioca starch, rapeseed oil. Flakes : Cabbage, bokchoy
Details & Importer
Manufacturer: NONGSHIM
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the optimal water amount for the best broth consistency?
The standard recommendation is 500ml of boiling water, but reducing it to 450ml will result in a slightly richer and more concentrated flavor.
How can I achieve a firmer, chewier texture (al dente) for the potato noodles?
Cook the noodles for 3 minutes instead of the standard 4 minutes, and rinse them briefly in cold water before combining with the hot broth and seasoning.
What common Korean toppings or ingredients pair well to enhance the savory flavor?
Adding a beaten egg swirl at the end, fresh scallions, crushed garlic, and a slice of American cheese can significantly deepen the savory profile.
How does the potato noodle texture compare to standard wheat ramen or udon noodles?
Potato noodles are inherently more transparent, slick, and possess a distinct, springy chewiness that is usually firmer and less doughy than traditional wheat ramen.
If I want a richer, less spicy broth, what adjustments can I make during cooking?
Use only half of the seasoning powder packet and add a small amount of beef broth concentrate or a tablespoon of milk or heavy cream to temper the spice and increase richness.
