This is the big bold flavour that more Australians are embracing? Then you have to experience Shin Ramyun – soft and chewy noodles in a spicy, flavourful broth, ready to eat in just 5 minutes. Produced from farm-fresh produce, premium quality grains and the finest blend of spices, you’re guaranteed a distinctive and delicious aroma and flavour. Multipack, better value.
No MSG in Nongshim Shin Ramyun.
But there is NSR ..
btw.. MSG being bad for you is a MYTH
I want extra MSG, not less!
btw.. MSG being bad for you is a MYTH
It affects some and others not. For me I see no side effects from MSG but have seen what it can do to those sensitive to MSG.
@capslock janitor: Usual side effects are the shakes, nausea, and headaches. I'm a qualified Chef so seen many a reaction.
Sooks.. offended some people lol.
It's just cheap and addictive which is why people like it
It's bad because it's extremely high in sodium.
You can easily sub in more natural healthier ingredients
Wrong mate
flavour enhancers (627, 621, 631)
621 is MSG. Looks like it does contain MSG.
@zealmax: No it's not. They refer to other types of flavour enhancers.
Which have similar side effects to Mono Sodium Glutamate. But what would I know….. with my qualifications as Chef and Food Dietary Technology.
https://www.foodstandards.gov.au/consumer/additives/additive…
@klaatu: You stated that it is MSG. It's like referring to quartz as diamond based on the fact they have crystalline structures.
@zealmax: Oh I see now. Just like Sea Salt vs Pink Himalayan Rock Salt v Table Salt. Thanks for clearing that up for me.
@klaatu: 621 = Monosodium glutamate, 631 = Disodium inosinate, 627 = Disodium guanylate <- Different
Sea salt = pink Himalayan rock salt = table salt = Sodium Chloride <- Same
@zealmax: It was incorrect of me to call these flavour enhancers MSG. I get it!!.
My point was the side effects for those sensitive to MSG can also be experienced as side effects, that can be similar to those of MSG. As code identifiers were introduced and created confusion among consumers that were not familiar with the codes, and put in place so there was clarity on the exacct additive in question rather than the generic term of Flavour Enhancer
Many flavour enhancers were alternatives to MSG so food companies could package "No added MSG" and remove it's official additive code 621 from labeling and in it's place add one of the other flavour enhancers, like those added Potato crisps or snacks. In many European countries, MSG is banned as an additive since the 80's. In the UK, even adding something as simple as Sodium Nitrate to give bacon it's pink colour like we do in Australia, is prohibited in the UK which gives bacon a light skin tone colour.
I am guilty of communicating the term flavour enhancer incorrectly and deemed all flavour enhancers as MSG. My point was the alternatives to MSG can exhibit the same symptoms or side effects for some that are sensitive to MSG.
@klaatu: Since you're a chef i assume you also know that MSG is naturally occuring in foods like tomatoes, cheeses, and seaweed, not to mention chicken, beef, salmon, mackerel, scallops, crab, shrimp.
Basically if your "processed" food contains dried versions of any of these things, you're going to have MSG in your food. A lab analysis would show traces of 621 in there.
@KnifeEnthusiastBoi: MSG is naturally occurring in foods like tomatoes, cheeses, and seaweed, not to mention chicken, beef, salmon, mackerel, scallops, crab, shrimp.
Yes I am fully aware there are traces of MSG that naturally occur in many foods especially the ones you have listed. Though there is a huge difference when adding MSG in crystal form to an already loaded with sodium Chinese meal, like a Hoisin or Mongolian Sauce dish. This is often where the reaction can occur. From the many years I have worked within a restaurant that has a specific Chinese section, often witnessed the tap of a stir fry spoon into the bowl of MSG, though the additive is used less frequently than it's use back in the 80's.
There are not many reactions to MSG, but when they do occur can be quite concerning.
@klaatu: They are all NaCl with different additives and minerals, so they're not quite the same too.
Pink salt has trace minerals that give it its colour, pure NaCl is just white. Lab made NaCl probably doesnt have any trace minerals unless it was added
What's the regular price on this? Just more than a month ago it was cheaper.
korean supermarket used to have 2 for $6 or 7
Which suburb?
nah not seen lately just comes up at various ones like Hanaromart
Under $5 always at any Korean grocery shops
Why is it that Aussie shops only sell this one flavour of Nong Shim Ramyun?
In Australia instant noodles are considered as being for children and people struggling with finances and these are really expensive instant noodles, so the market is probably relatively small.
I get that, but I can buy dozens of types of Chinese/Japanese noodles in my local grocery…. but only one kind of Nong Shim.
Like, Nissin ramen (really good soup noodles) are $8 for five packs, and I can get them in a bunch of flavours.
It doesn't make sense.
This type of unhealthy shit isn't working more than $1 a packet
It's exotic.. They got different flavours in the Caucasian range like Fantastic and Suimin
Others ones In the international aisle
Definitely had more different ones than they used to,
Consum it twice a month enough.More than that not good for your health.
Use half seasoning packet or less
Reminds me of this fancy ramen cooking appliance, which claimed '50% less sodium!'
… Of course, it didn't magically disintegrate sodium atoms, it had an asterisk, which I'd you followed to the tiny print at the bottom of the back of the box said:
*To reduce sodium by 50%, use half the amount of seasoning
Just throw the seasoning in bin and make own Miso paste, gochujang etc.
ready to eat in just 5 minutes
Not true! As a work lunch break time optimizer, I get away with 2 minutes in the nuker. Sometimes 2.5 if I'm feeling fancy.
Username checks out
I'm now fully an OzB member, for I have been username checked.
To be fair, I'd rather use a nuker, than your oven, dutch. ;)
Well played!
I thought nuker meant toilet…
Only in Melbourne…
Shin Ramyun with Kewpie and slice of processed yellow Kraft cheese on top. Bliss.
we keep some left over bbq chicken or pulled pork in the freezer to pop in these too. Maybe a boiled egg
What's with Koreans and cheese
That cheesy corn stuff too blejhh
Msg just cheap shit flavouring
Good to keep your daily sodium under 1600-2300mg and avoid saturated fat and bad cholesterol
Driving up my private health.
For long term it will affect your health for sure.
G-rig on 27/10/2022 - 07:22 Comment score below threshold.
